Spaghetti with browned radishes and lemon | Quick Italian classic
(0)
25 min
Quick
Sezamo
O rețetă italiană surprinzătoare și plină de prospețime: ridichi rumenite în unt aromat cu usturoi, învăluite în spaghete al dente, suc proaspăt de lămâie și parmezan din belșug.
Preparation method
Ingredient preparation
Wash the radishes thoroughly, trim the ends, and cut them into equal halves or quarters. Peel the garlic cloves and slice them thinly. Finely chop the fresh parsley and zest the lemon, then squeeze out one tablespoon of fresh juice.
Cooking pasta and browning radishes
Bring a large pot of water to a boil with a generous tablespoon of salt. When the water boils, add the spaghetti and cook until al dente (about 8-9 minutes). Before draining, reserve one cup (approx. 150 ml) of the pasta cooking water.
In a spacious pan, heat the extra virgin olive oil and half of the butter over medium-high heat. Add the radishes cut-side down and brown for 4-5 minutes without moving them too often, until they develop a golden crust and become tender-crisp.
Chef's tip
Do not discard the pasta cooking water: the starch in it, combined with the butter and Parmesan, is the secret to a smooth and creamy sauce, typical of Italian cuisine.
Browning the radishes thoroughly softens their natural peppery bite, transforming their flavor into a sweet, delicate one with a juicy texture.
15 min
Under an hour
