Capellini with Butter and Lemon
Translated from Italian, the language of the reel.
Mirko Barrasso cooked this in an Instagram reel, in Italian. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Blak Rabbit on SeeMeCook
Capellini coated in a smooth butter and lemon emulsion, topped with dried zest transformed into a fragrant powder. A simple preparation that highlights the contrast between richness and acidity.
- Time
- 20 minutes
- Cuisine
- Italian
Ingredients
- 60 g
Weights are estimates. Together, the ingredients weigh about 550 g before cooking, which is about 275 g per serving.
Steps
Grate the lemon zest. Place it on a microwave-safe plate and dehydrate for about 2 minutes, until you have a fine powder.
Peel the lemon segments, reserving the flesh and removing the seeds and membranes.
Bring the 133 g of water to a boil.
Pour the boiling water into the blender jug with the cold diced butter and lemon flesh.
Blend with an immersion blender until smooth and emulsified.
Strain the emulsion through a fine-mesh sieve.
Cook the capellini in salted boiling water.
Transfer the capellini to the emulsion.
Toss gently until coated in a creamy, velvety sauce.
Twirl the capellini into a nest on the plate and spoon the sauce over them.
Finish with a generous dusting of dried lemon powder.
Notes
The exact cooking time for the capellini and the amount of salt are not specified; cook the pasta according to the package directions and salt the water to taste. The zest takes about 2 minutes to dry.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 953
- Protein
- 14 g
- Carbs
- 78 g
- Fat
- 67 g
- Fiber
- 4 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
