David Scott AllenMain CourseProvencal RecipesTaste: Food & Drink

Spaghetti with a Citrus Cream Sauce

My inspiration for this pasta dish was ice cream, actually the Good Humor Man’s creamsickle. The spaghetti sauce is a light cream and wine base with citrus (orange and lemon).

The dish is easy to make and a refreshing change to tomato sauce. Think about making this when the citrus starts appearing in the Provencal markets near to Christmas or perhaps to celebrate the annual Menton Fête du Citron in February.

 

Spaghetti Citrus Cream Sauce
Spaghetti with a Citrus Cream Sauce
Print Recipe
I call this Creamsicle Pasta as it reminds me of the childhood treat - cream and citrus. The recipe is from Damiano Miniera an inventive Sicilian chef near Florence in Tuscany.
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Spaghetti Citrus Cream Sauce
Spaghetti with a Citrus Cream Sauce
Print Recipe
I call this Creamsicle Pasta as it reminds me of the childhood treat - cream and citrus. The recipe is from Damiano Miniera an inventive Sicilian chef near Florence in Tuscany.
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Bring a large kettle of water to a boil. Salt the water well and add the pasta.
  2. Bring a small saucepan of water to a boil. Using a vegetable peeler, remove the zest from the oranges and lemon.
  3. Slice all the zest very thinly - “razor thin,” as the recipe says.
  4. Add the zest to the small saucepan and boil for 5 minutes to soften and rid the zest of any bitterness. Drain in a sieve.
  5. Juice the oranges and lemon, removing any seeds.
  6. Heat the butter in a large skillet. When melted, add the shallot and cook until clear; do not brown.
  7. Add the cooked zest, juice, wine, and cream, and cook at a brisk simmer until thickened - about 5 minutes.
  8. Season with salt and plenty of freshly ground pepper.
  9. Toss the pasta with the sauce and divide among 4 heated pasta bowls.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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