Serves 4

 

Ingredients

Pappardelle

300g flour 00”, plus a sprinkling for the pastry board

3 medium eggs, approx. 60g each 

1 pinch of salt 

1tbsp of extra virgin olive oil

Zest of 1 Sorrento lemon

 

Sauce

65 g of butter 

200g of fresh shrimps

1 pinch of Himalayan pink salt

Zest of 1 Sorrento lemon

4 tbsp of cooking cream

 

To garnish 

Strips of Sorrento lemon zest

Parsley

 

Method

Pappardelle

Sift some flour onto a pastry board, make a well in the center of the flour and break the eggs into the center. Add the salt, oil and the Sorrento lemon zest, and start to mix the ingredients with a fork until the egg is fully incorporated. At this point work the mixture with the hands until it is a smooth and homogeneous pasta. Form a ball, roll it in Clingfilm and put it in the refrigerator for 30 minutes. 

Using the appropriate pasta machine, roll the pasta to the thickness of 2mms. Roll the pasta up on itself, length-ways and cut strips of 1cm, unroll them and place them in a dish lightly covered with flour.

 

Sauce

Peel the shrimps and take out the intestinal thread. Grate the Sorrento lemon and put it aside.

In a frying pan melt the butter on a low heat, add teh shrimps and the Sorrento lemon zest and let it softly infuse for few minutes. Add a pinch of pink salt, mixing with a wooden spoon, add the cream and cover with a lid. Keep the sauce aside. If it becomes slightly dry you can add a spoonful of pappardelle cooking water.

 

To Serve

Cook pappardelle in salted and oiled water for 4 -5 minutes about, drain and mix with the sauce. Put on a dish and decorate with strips of Sorrento lemon peel.

 

Sorrento Lemons

The “Lemon of Sorrento” is a product that has obtained the recognition by the European Union of Protected Geographical Indication (I.G.P.) thanks to its unique characteristics and cultivation techniques used in Sorrentine Peninsula.

The cultivation system of sorrentine lemons uses "pergolato sorrentino” (Sorrentine arbour), formed by reeds covered by chestnut tree poles that protect the lemons from winter winds and hailstorms, as well as allowing them to improve the lemons’ quality to give unique and superior characteristics to your regular lemon.

 

 

Image © Cooking Styling