Best Provolone Lemon Sauce Recipes

PROVOLONE & LEMON SAUCE

Steps:

• Begin to cook Orecchiette in plenty of boiling salted water.
• In a seperate pot, heat the wine and the lemon rind. Saute for 10 minutes.
• Add the cream and lemon juice and mix well.
• Drain the pasta which should now be 'al dente' and return to the pot.
• Add the lemon cream sauce and mix well.
• If the pasta is a little too dry, add the milk and mix well.
• Serve on warm dishes and serve with the provolone cheese and decorate with a sage leaf.
• Enjoy!

LEMON WATER SPAGHETTI, A DELICIOUS AVANT-GARDE PASTA RECIPE

Steps:

• wash 3 lemons. Cut them into quarters and remove the pulp and discard it or use for something else. Put the peel into a bowl with 500ml water which has been heated to about 75/80 ° C. Leave covered until the next day.
• The next day, strain the lemon infused water into a small pot and bring it to the boil.
• In a large frying pan with high sides, add a large ladleful of the hot infusion, some olive oil and a pinch of salt, and once it boils again add the spaghetti (yes to the pan!).
• Keep stirring and adding more infused water (a small ladleful at a time) until the pasta is cooked. Don't let the pan dry out or the spaghetti strands stick together. Keep the heat medium.
• Grate the peel of half a lemon.
• When the pasta is cooked and off the heat, add some more oil, the lemon zest and the cheese and stir well.
• Add the chopped basil and stir again.
• Serve immediately with a little more basil, ground black pepper and grated provolone or Parmesan

PROVOLONE SAUCE

Steps:

• Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the hot milk, increase the temperature to high, and cook, whisking constantly, until thickened, 4 to 5 minutes. Remove from the heat and whisk in the provolone, Parmesan, salt, and pepper. Serve warm.

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

PROVOLONE SAUCE FOR CHEESESTEAKS

Steps:

• Melt butter in a medium saucepan over medium heat.
• Whisk in the flour and cook for 1 minute.
• Slowly whisk in the warm milk, and cook.
• Whisk constantly until thickened, about 4 to 5 minutes.
• Remove the mixture from the heat and whisk in the provolone and Parmesan until combined. Season with the salt and pepper.