Capellini with Lemon and Parsley

Let’s cook these Capellini with Lemon and Parsley with organic lemon and a small bunch of very fresh Coriander. Then, open a bottle of Rubicone Bianco, this Italian white wine that enjoys of the most flattering reputation … Dry, fruity and balanced it will marry with your dish perfectly !

Capellini with Lemon and Parsley

Here is the list of the different ingredients you will need to prepare the Capellini with Lemon and Parsley and that serves 4

  • 500 g Capellini
  • 1 cube vegetable broth
  • The juice and the zest of 2 washed and dried lemons
  • 100 g salted butter
  • 50 g  pistachios ( optional)
  • 1 small bunch of Parsley

Here are now the few steps you will have to follow to cook the Capellini with Lemon and Parsley and ready in about 15 minutes

Start by crushing the pistachios ( if you like) and rinsing the parsley. Then pour the juice and lemon zest into a small saucepan and bring to a boil. Let simmer for 2 minutes then add the butter cut in cubes and whisk everything to obtain a white sauce or an homogeneous cream. Cover and set aside but keep it warm.

After that, cook the pasta in a large saucepan of water with the vegetable broth cube. Cook pasta according to package directions.

Finally, drain the pasta. Mix immediately with the butter and lemon sauce and add the parsley leaves and the pistachios if you like. Add some fresh pepper from the mill and serve immediately, accompanied by your very fresh Italian white wine ! it is just delicious .

Côté Table, Mid June Recipes

Today, Côté Table leads you to these early summer Recipes. They are a source of comfort. They also are especially savoured in the company of people you like. So, we start with this Cold Tomato Soup and Goat Cheese Beads, then the Macaroni with Green Sauce and Pine Nuts. Today’s unavoidable dessert will be the Raspberry Tart with Crème Pâtissière, a delicacy and chic treat. Thus, enjoy !

Cold Tomato Soup and Goat Cheese Beads

Cold Tomato Soup and Goat Cheese Beads /

Soupe Froide de Tomates et Billes de Chèvre 

Macaroni with Green Sauce and Pine Nuts Macaroni with Green Sauce and Pine Nuts  /

Macaroni Sauce Verte et Pignons de Pin

Raspberry Tart with Crème Pâtissière

Raspberry Tart with Crème Pâtissière  /

Tarte aux Framboises et sa Crème Pâtissière 

Aujourd’hui, Côté Table vous apporte ces recettes de tout début d’été et qui sont source de plaisir, surtout en compagnie de personnes qui nous sont chères. D’abord cette Soupe Froide de Tomates et Billes de Chèvre puis les Macaroni Sauce Verte et Pignons de Pin qui, contrairement aux apparences se cuisine très facilement. Enfin, la Tarte aux Framboises et sa Crème Pâtissière, une recette simple et chic en même temps et que toute la famille va adorer.

Vegetarian Lasagna

I know you like beautiful culinary discoveries, so I had the idea of cooking Vegetarian Lasagna by combining my Caponnata recipe with lasagna sheets ! It’s simple and just DELICIOUS …

Vegetarian Lasagna

Here is what you need to make these Vegetarian Lasagna that Serves 4 people 

  • 2 aubergines/ Eggplant
  • 3 tomatoes
  • 1 Tbsp capers
  • 6 to 8 Cherry tomatoes
  • 6 mini mozzarella
  • 1 cup (200 ml) whipping cream
  • 8 sheets of lasagna
  • 4 Tbsp olive oil
  • 1 Tbsp chopped basil + few whole leaves
  • Salt and fresh pepper

Now is are the few steps you will have to follow to make these Vegetarian Lasagna 

Cut the eggplants and tomatoes in small cubes. Heat olive oil in a casserole. Sauté the eggplant for cook 5 minutes, stirring, then add the tomatoes, capers and chopped basil, reduce heat, salt and pepper. Cover and cook about 30 minutes remembering to stir occasionally. Add the cream off heat.

Cook the lasagna sheets in boiling salted water until al dente. Drain the lasagna sheets and place them on a kitchen towel.

Preheat oven to 225°F(110 °C). Ask lasagne sheets in the bottom of a baking dish, cover with a layer of vegetables, then put a sheet of lasagne on top. cover cherry tomatoes and mini mozzarella.

Bake for 15 minutes or until mozzarella has melted. Take out from the oven, garnish with basil leaves and serve immediately.