How’s your Italian coming along, having read this blog this month? I made– but maybe you’ve deduced this already– Pasta with Lemon and Basil.
Maureen: So this is spaghetti with lemon, basil and tomatoes. What do you think?
Nicholas (8): It’s too sour!
Andrew (11): The lemon masks the taste of the other things, I think.
Maureen: It’s possible I did the lemon all wrong. The recipe said to take an unwaxed lemon “cut into small segments,” which I took to mean to slice it into sections as thinly as possible, including the skin. But now that I’m thinking about it, it probably meant to cut off all of the skin and then slice the remaining lemon up, like Nigella does for her green beans, which I make all the time. Sorry about that. You don’t have to eat the lemon slices.
Andrew: Yes, but without the lemon slices.
Nicholas: I would like for you to make it again, but with no lemon at all.
Maureen: Putting aside the lemon problem, I really like this. It was quick and it tastes of a summer’s day, with the basil, lemon and tomatoes. I will make it again and try to do it right the next time.
Cook’s Notes: If anyone can better explain what they mean by cutting it up into segments, I’m all ears. I do think I have to take the skin off first, though, unwaxed or no. However, there’s a little bit leftover, which I’m going to make into a Frittata di Maccheroni, which I’m REALLY looking forward to.