Fusilli Calabresi Limone e Finocchietto

Calabrian fusilli with lemon, fennel and lemon chips, a really fresh and original first course, ideal to eat on hot summer days!


For the lemon chips: cut the lemon into thin slices, brush with oil and cook in the oven for 10 minutes at 220°.

For 100 g of pasta, blanch for 5 minutes half a lemon cut into large pieces, drain and blend with the addition of 4 almonds, wild fennel, a spoonful of Parmesan and a pinch of salt.

Cook i Calabrian fusilli in the same cooking water as the lemons, drain them and sauté them in the pan with the lemon cream (on the heat off).

Serve warm or cold but at room temperature.