The flavors of our Amalfi Coast and our sea blend into a dish that will surprise you.<\/p>\n
\u2022 250g all-purpose flour
\n\u2022 2 medium eggs, 70g
\n\u2022 1\/4 cup of lukewarm water
\n\u2022 Oil, salt, and white pepper
\n\u2022 Semolina for the work surface as needed<\/p>\n
For the dressing:<\/strong><\/p>\n \u2022 2 knobs of butter 1. The day before, in a bowl, pour the flour, break the eggs, add the water and a drizzle of oil, and the ground pepper, For the lemon powder<\/strong> The flavors of our Amalfi Coast and our sea blend into a dish that will surprise you. Ingredients for 4 servings: \u2022 250g all-purpose flour \u2022 2 medium eggs, 70g \u2022 1\/4 cup of lukewarm […]<\/p>\n","protected":false},"author":1,"featured_media":5928,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-20822","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/staging.ristorantelacaravella.it\/en\/wp-json\/wp\/v2\/posts\/20822","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.ristorantelacaravella.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.ristorantelacaravella.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.ristorantelacaravella.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.ristorantelacaravella.it\/en\/wp-json\/wp\/v2\/comments?post=20822"}],"version-history":[{"count":0,"href":"https:\/\/staging.ristorantelacaravella.it\/en\/wp-json\/wp\/v2\/posts\/20822\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.ristorantelacaravella.it\/en\/wp-json\/wp\/v2\/media\/5928"}],"wp:attachment":[{"href":"https:\/\/staging.ristorantelacaravella.it\/en\/wp-json\/wp\/v2\/media?parent=20822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.ristorantelacaravella.it\/en\/wp-json\/wp\/v2\/categories?post=20822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.ristorantelacaravella.it\/en\/wp-json\/wp\/v2\/tags?post=20822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\u2022 1 lemon – only the blanched peels cut into julienne strips
\n\u2022 1 tablespoon of oil
\n\u2022 Salt to taste and pepper
\n\u2022 300g of very fresh peeled shrimp
\n\u2022 Fresh marjoram leaves<\/p>\n\nProcedure<\/h3>\n
\nmix with a fork then use your hands to knead until you get a homogeneous dough, store in the fridge
\nwrapped in plastic wrap.
\n2. The next day, take the dough out of the fridge, let it rest until it reaches room temperature, take the
\nball, cut a slice and roll it out with a rolling pin on a wooden surface dusted with durum wheat semolina,
\ncontinue working with the rolling pin until you get a very thin sheet, then cut it into regular rectangles, cut
\nthe pasta with a knife (long blade): tagliolini (1 cm), tagliatelle (2 cm)
\nLet it rest in the fridge in a wide container, with a sheet of baking paper underneath.
\n3. In plenty of salted water with a drizzle of oil, bring the water to a boil, simultaneously place a non-stick pan
\non the stove with the butter, oil, and lemon peels, let them brown over low heat then add 2 ladles of cooking water
\n4. As soon as the water reaches a boil, drop the tagliolini and when they rise to the surface, lift them and add to the sauce. Mix well.
\n5. Serve by twirling the tagliolini horizontally with long tongs, add the raw shrimp on top, seasoned
\nfirst with salt, oil, and whole white peppercorns. Garnish with lemon powder and a few marjoram leaves. <\/p>\n
\n\u2022 Peel freshly picked lemons with a peeler, do not cut the white part (the pulp).
\n\u2022 Dry the peels on a baking sheet lined with parchment paper, in the oven at 60\u00b0C for about 3 hours, let cool
\n\u2022 Blend the dried lemon peels in a mixer until you get a yellow powder.
\n\u2022 Store in glass jars with airtight lids and use the powder to flavor desserts, creams, and garnishes.<\/p>\n","protected":false},"excerpt":{"rendered":"