Damn ...
here is a time to cook food but for some reason (actually my stomach, because it knows and also that of friends) to go directly to the end plates from the stove to the stomach without going through the street - or rather, from the blog.
These noodles are no exception: they were miraculously intercepted and immortalized and then here they are.
Quick, easy, light .. and original.
I've caught by those great volumes of food came out a few years ago with the Courier and I have already made several times.
noodles with lemon
Ingredients for 4 servings: 350 g egg noodles 2 lemons, preferably not treated
1 shallot
30 g butter 150 g cream
1 / 2 cup white wine
2 tablespoons poppy seeds Salt
Wash the two lemons and grate the peel.
Squeeze the juice of one lemon, peel the cloves in vivo of the second lemon and cut the flesh into small pieces. Click
dry shallots in butter for several minutes. Sprinkle with white wine and let evaporate quickly up the heat.
Add the pulp and lemon juice and cook for another 4-5 minutes.
Then add 100 grams of cream by taking the rest for later.
cook for 5 minutes and adjust salt.
Cook the noodles in water salt and drain (but not excessively so that after remain too dry).
Season with lemon juice and place in a bowl or more cocottine portion.
Add the remaining cream, sprinkle with grated lemon peel and poppy seeds. Go
in preheated oven for 10 minutes and serve.
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