Ingredients
For the lemon water
4 untreated lemons
700ml of water
Method
With a potato peeler, remove the lemon peel, being careful not to take the albedo as well. Put the peels to macerate in water for one night. Filter the water by removing the skins.
For the lemon leaf flour
500 g of untreated lemon leaves
Wash and dry the leaves. Arrange them on a pan to dry for 12 hours at 60 degrees. Pulverize them in a mixer and filter through a sieve.
For pasta
360 g of spaghettini Pastificio dei Campi
130 g of fresh provolone del monaco, grated
lemon leaf flour
extra virgin olive oil
sale
pepper
Preparation
In a saucepan large enough to hold the spaghettini, bring the lemon water to the boil. Salt. Add the pasta and cook, taking care to shake it gently until it has softened. At this point you can start mixing it, always gently to prevent it from breaking.
When it is cooked, remove from the heat and stir in the provolone del monaco.
Finish the dish with a drizzle of oil, a grating of freshly ground pepper and the lemon leaf flour.
