At the Carlino restaurant, in the Il San Pietro di Positano residence, Relais & Chateaux with starred cuisine, you can taste dishes that have the sunny freshness of local products, such as these spaghetti seasoned with lemons of Sorrento IGP, simply divine
- 180 g spaghetti
- 2 lemons of Sorrento Igp
- 1 drum of lemon grass
- fresh chilli
- extra virgin olive oil
To prepare spaghetti with Sorrento lemons and chilli, blanch the zest of 1 lemon in boiling water for 3 minutes, then cut it into thin strips.
Clean the stem of lemon grass and also cut into strips. Chop 1 red pepper.
Boil in a saucepan 100 g of lemon juice with 25 g of sugar for 10 minutes obtaining a reduction.
Boil spaghetti in abundant salted water.
Heat in a large pan a drizzle of oil with a knob of butter, add the lemon zest, lemon grass, chilli and a sprig of chopped parsley.
Strain spaghetti 2 minutes before the end and continue cooking in the pan, adding a ladle of their water. Finally, complete with the lemon reduction.