Fusilli Calabresi with Lemon, Fennel and Lemon Chips, a truly fresh and original first dish, ideal to eat on hot summer days!
For the lemon chips: thinly slice the lemon, brush with oil and bake for 10 minutes at 220°.
For 100 g of pasta, blanch half a lemon into large pieces for 5 minutes, drain and blend with 4 almonds, wild fennel, a tablespoon of Parmesan cheese and a pinch of salt.
Cook the Fusilli Calabresi in the same cooking water as the lemons, drain and toss in the pan with the lemon cream (off the heat).
Serve lukewarm or cold but at room temperature.