Buffalo Ricotta Lemon Linguine Recipe

I have always been late. Even if I don’t start late, I arrive late –or close to it.

But even so, I like joining, sharing, feasting.

Today, I dressed my table in white and joined the flashmob that tonight is going to paint the city of Torino, Italy, in white. A Dinner in White, like the one that have been taking place in Paris for many years and that started to spread around the globe.

I wish I was there, dressed in a white linen dress, a flower in my hair, and some white food in the pic-nic basket to share with others. Alas, I am far –but emotionally close. Like me, many other foodbloggers will join only with a recipe, and their thought. I can feel the closeness.

White is a state of mind. It is the positive, the bright, the light. A dinner in white reminds us that we can, even for one night, put dark thoughts and negative thinking aside, and just enjoy the bright side of ourselves.

I tried to do the same, shutting my mind and simply seizing the moment, relaxing, letting my mind wander. When it came back, my white pasta was gone –but a smile was enlightening my face.

serves 2
  • 200 gr of linguine
  • 2 T coarse grain sea salt
  • 1 T olive oil
  • 1 garlic clove, crushed
  • 100 gr of buffalo ricotta
  • grated zest of an organic, unwaxed lemon
  • 1/2 cup of slivered almonds

Bring a big pot of water to a boil. When boiling, add the salt and pasta, cook until two-three minutes before suggested cooking time.
In the meantime, heat oil in a big skillet, add garlic and let the oil absorb the garlic flavor, about three minutes, then discard the garlic. When the pasta is nearly cooked, pour about 1/2 cup of cooking water into the skillet, then drain the pasta and transfer it to the skillet. Add buffalo ricotta and sauté pasta until the liquid is absorbed and the ricotta has formed a creamy sauce. Add lemon zest and almonds, toss one last time. Serve immediately.

You may also like : Fig Pecorino Risotto

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