Taste. From my first sip of pure gourmet, 100% extra virgin olive oil, I was hooked. The tongue first tastes a sweet smoothness followed by a sharp bite and then a pepper finish. Olive oil is the perfect enhancer for most any food. Yes, we have even made olive oil ice cream and it’s darn good! As the Galantino family believes, olive oil is the protagonist in Italian cooking. When I received my first shipment of Galantino oils, I was amazed how quickly any meal could become “gourmet.” I started with salads and veggies and progressed into soups and pastas. Pretty soon I was choosing to use one of the oils for almost every dish I created. My friends would ask for the secret ingredient in my cooking – olive oil. As I continue to experiment, I will share my recipes as they evolve. Be inspired!
Mangi!
Creamy Lemon Pasta
Lemon’s complex flavor is like no other. I crave anything citrus so came up with this simple creamy lemon pasta dish. You can substitute rice, farro or other grain for the pasta or just toss the sauce with steamed veggies. I embellished this dish with sautéed greens from my garden and seared scallops and shrimp. My favorite part is that it’s a one dish meal and looks gorgeous too! Note: EVOO is Extra Virgin Olive Oil.
Juice of 3 lemons (I use Meyer lemons because they are a bit sweeter) or about 1/2 cup fresh squeezed juice
1/2 Cup cream or creme fraiche
dash of salt
dash of white pepper (I use white pepper to keep the pretty color of the sauce)
Lemon EVOO to finish
Pour lemon juice into a small saucepan and bring to a simmer. Simmer about 15 minutes to concentrate the flavor. Add the salt, pepper and cream. Heat again just to simmering until ready to use. Meanwhile…
Boil 8 ounces of paparadelle pasta, or any kind of pasta you prefer, until al dente. Do not overcook!
Drain pasta, pour back in pan and immediately toss with lemon sauce. Optional: a handful of grated parmesan cheese! Drizzle with Lemon EVOO.
Enjoy or make it a meal like I did. I simply sauteed shallots and greens (kale, beet greens, swiss chard) with Lemon EVOO. This was my base for the pasta. Next, I seared a few large sea scallops and shrimp in EVOO mixed with a spoonful of butter. For the grande finale and sprinkling on top, I caramelized thinly sliced shallots that I cooked slowly for about 15 minutes in EVOO. I put this in a bowl, added two teaspoons of lemon zest (I make the long, thin strands), and two tablespoons of chopped, fresh parsley. This delicious mixture is sprinkled over the finished dish and adds so much flavor and color.
This recipe, if made like the photo, sounds like many steps but is really very easy!
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