Search recipe:
- Pasta Limone
-
- 4 Tbs. Butter
- 1 Cup Heavy Whipping Cream
- 2 Tbs. Fresh Lemon juice
- 1 Tsp. Lemon Zest
- 1 Tsp. Grated lime zest
- 1 Cup Beef Broth
- 10 oz. Uncooked Pasta
- Directions
- In a saucepan or skillet, large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. toss pasta with sauce; serve.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Citrus Heights Farms
Todd Shell Mesa, AZ, 85215View details |
|
Friesian Groves/Cotton Lane Citrus
George Bradbury Suprise, AZ, 85388View details |
|
Orange Patch
Alan Freeman Mesa, AZ, 85213View details |
|
Orange Patch Too
Michelle Smith Mesa, AZ, 85215View details |
|
Pinnacle Farms
Janna Anderson View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Farm at Agritopia
Johnston Farms Gilbert, AZ, 85296View details |
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Roast and peel and remove the seeds from the green chile peppers.
Slice cheddar cheese into slices as long as the chiles and about 1" wide and 1/2" thick.
Stuff each chile with a slice of cheese.
Pour about a 1" of oil into a skillet and heat the oil. If it's too hot, they burn on the outside before the inside gets done. If it's not hot enough, the breading gets soggy rather than crunchy. Test by dropping a small amount of batter in the oil. It should sizzle and come to the top.
Beat an egg in 1/2 cup milk.
Stir into dry ingredients.
Add milk and stir until batter is thin enough to coat the chile but thick enough to form a good crust on the chile.
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Yields about 8 rellenos.
