Best Lemon Sauce Salsa Di Limone Recipes

Lemon Sauce - Salsa Di Limone image

Provided by Lindas Busy Kitchen

Categories European

Time 5m

Yield 1 cup

Number Of Ingredients 5

4 large lemons, peeled, and segmented
1 1/4 teaspoons sugar or 1 1/4 teaspoons honey
1 teaspoon salt
black pepper, freshly ground
1/2 cup extra virgin olive oil

Steps:

Put the lemon segments, sugar or honey, salt and pepper in a food processor or blender, pulse to a coarse consistency.
Pour the olive oil in and whirl until the mixture is almost smooth. Leave a little texture.
Transfer the sauce to a jar and store in the refrigerator.

Nutrition Facts : Calories 1072.5, Fat 109, SaturatedFat 15, Sodium 2334.4, Carbohydrate 36.6, Fiber 9.4, Sugar 13.6, Protein 3.7

Fettuccine Al Limone (Mario Batali) image

Provided by DrGaellon

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 medium red onion, thinly sliced
1 teaspoon red pepper flakes
3 jalapenos, seeded and cut into thin slivers
3 lemons, zest of
3 lemons, juice of
8 tablespoons butter, cut in chunks (1 stick)
salt
fresh ground black pepper
1 1/4 lbs fettuccine pasta
1/2 cup grated pecorino romano cheese

Steps:

Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until soft and translucent, about 8 to 10 minutes. Add the jalapenos and sauté for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside.
Drop the pasta into the boiling water and cook until al dente. Drain.
Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately.

Rotini with Salsa di Limone image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound rotini pasta
1 1/4 pound Roma tomatoes, seeded and diced
1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
1 cup crumbled ricotta salata cheese or feta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the pasta water.
Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.