Category: Food and Wine
Da Silvano is one of the great restaurants of New York . Has been for 25 years. Great, of course, because Famous People say it's great (and go there so regularly you'll have trouble getting a table). And Great, more importantly, because a passionate owner has, from the beginning, cooked simple Northern Italian food with respect and affection.
The cookbook makes it easy for you to re-create Da Silvano at home. You'll have to import celebrities. But with this recipe --- and others just as straightforward --- that might be less of a challenge than you think.
Pasta al Limona
2 zests of lemons
l lb. dry linguine
2 TBS unsalted butter
1/2 cup heavy cream
2 TBS freshly grated Parmigiano-Reggiano cheese
freshly ground black pepper
2 TBS chopped flat parsley
1. Using the finest holes of a grater, remove the zest from the lemons, taking care to avoid the white pith (the inner skin), which is very bitter. Reserve the zest. Using a sharp, thin-bladed knife, carefully remove and discard the pith from the lemons. Cut the lemons in half and remove as many seeds as you can without squeezing the lemons. (You don't want to lose any juice).
2. Fill a large pot with water. Add the 2 tablespoons of salt to the pot. Squeeze the lemons into the pot, then drop the lemons into the water. Bring the water to a boil over high heat. Add the linguine to the pot and cook until al dente, about 7 minutes.
3. After the pasta has been cooking for about 5 minutes, melt the butter over medium-high heat in a saute pan wide and deep enough to hold the pasta. Add the cream to the pot and stir. Add the lemon zest and stir again. Season with a pinch of salt. (Don't add too much; the cheese can be very salty).
4. When the pasta is done, drain it and add it to the pan with the lemon-cream sauce. Sprinkle the cheese over the pasta and cook, tossing the pasta with the sauce, for 1 minute. Serve in individual bowls, topping each serving with black pepper and parsley.
To buy "Da Silvano Cookbook" from Amazon.com, click here.