Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Spaghetti with Fried Lemons (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Celiac.com 01/28/2015 - Every so often a recipe comes along that I just have to try. This terrific recipe from Melissa Clarke at the New York Times infuses cheese and spaghetti with lemony goodness to deliver a welcome change of pace to classic dinnertime pasta.

    Photo: CC--Jon OropezaIn making this gluten-free version, I stayed close to Clarke's recipe, though I did use Meyer lemons and make a few minor changes, such as substituting Pecorino Romano cheese for Parmigiano-Reggiano, and flat parsley for regular parsley.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    It's a great way to put a romantic spin on a dinner favorite, or to add a some extra style to that basic pasta plate come dinner night.

    Ingredients:

    • 4 Meyer lemons
    • 1 pound gluten-free linguine or spaghetti ( I use Schär brand)
    • 4 tablespoons extra-virgin olive oil, more for drizzling
    • 1 teaspoon kosher salt, more as needed
    • Pinch of sugar
    • 3½ tablespoons unsalted butter
    • ¾ teaspoon chile flakes, more to taste
    • 1 cup Pecorino Romano cheese, to taste
    • ½ cup celery leaves, coarsely chopped (optional)
    • ⅓ cup Italian parsley, coarsely chopped (optional)
    • Sea salt, and black pepper, as needed

    Directions:
    Boil a large pot of salted water.

    Finely zest 2 of the lemons and set aside.

    Cut the tops and bottoms off the other 2 lemons and slice them lengthwise into quarters. Remove any seeds, and slice the quarters crosswise into thin triangles.

    Blanch the lemon triangles in the boiling water for 2 minutes, then remove them and place on a dish towel, and blot dry. 

    Add pasta to the boiling water, and cook until just barely al dente. Remove the pasta and drain, keep back ½ cup of the pasta cooking water.

    Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat.

    Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook about 3 to 5 minutes until the lemons become caramelized and browned at the edges. Transfer caramelized lemons to a plate.

    Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant.

    Whisk in the reserved pasta water.

    Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt.

    Cook until pasta is well coated with sauce.

    Toss in the caramelized lemon and the celery leaves and parsley, as desired.

    Add lemon juice if needed.

    To serve, top with a drizzle of olive oil, and a sprinkle of sea salt and black pepper,

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    3 lb. Chicken, cut up
    ½ Cup gluten-free Flour Mix
    1 Teaspoon Salt
    1/8 Teaspoon Black Pepper
    ¼ Cup Olive Oil
    1 Medium Onion
    ½ lb. Mushrooms Fresh Sliced
    1 Clove Garlic, minced
    1 Celery stalk thinly sliced
    2 Carrots, thinly sliced
    1 Teaspoon Dried basil
    1 Teaspoon Dried oregano
    4 14 ½ oz. Cans crushed Italian plum tomatoes undrained
    1 Can Olives, sliced, drained
    4 oz Tomato Puree
    ½ Cup Red Wine
    1 lb. gluten-free Vermicelli or Angel Hair pasta
    Dust the chicken with gluten-free flour, which has had the salt and pepper well mixed. Sauté in Olive Oil until Golden Brown. Move...

    Scott Adams
    This recipe comes to us from Marian Wisnev.
    1-10 oz. package chopped spinach, (cooked and drained)
    9 noodles
    1-cup small curd cottage cheese
    8 oz. cream cheese
    1 ½ cup shredded mozzarella
    32 oz jar spaghetti sauce
    ½ cup Parmesan cheese
    ¾ teaspoon oregano
    1 egg
    Mix cottage cheese, mozzarella, Parmesan, softened cream cheese, oregano, egg and spinach. Spread thin layer of spaghetti sauce on the bottom of a 9 X 12 pan, place 3 lasagna noodles on bottom followed by ½ of cheese mixture, add layer of spaghetti sauce. Repeat. Top with 3 noodles and sauce. Pour ¾ cup water around edges. Cover and bake at 3...

    Scott Adams
    This excellent recipe comes to us from Jane B.
    Meatballs:
    4 lbs. lean ground beef
    1 cup water
    ½ cup gluten-free soy sauce
    Dash of garlic salt
    Mix together, shape into 1 inch balls and put in baking pan with balls touching. Bake approximately 30 minutes at 350F.
    Sauce:
    Brown a finely diced onion in a little olive oil and add:
    4 large cans of tomato sauce
    2-3 large cans of tomato paste (until thick)
    1 teaspoon Italian seasoning
    ½ teaspoon oregano
    ¼ teaspoon garlic powder (more if you like)
    5-6 shakes of garlic salt
    Simmer with meatballs for at least 3-4 hours. Serve on...

    Jefferson Adams
    Rich soups are a winter staple in many parts of Italy. This version brings together rice, chicken stock, cream, sausage and vegetables for a culinary delight. This delicious, rich, hearty, Italian style soup is perfect for winter, great for guests, and sure to delight palates to the last bite!
    Ingredients:
    2 quarts gluten-free chicken stock
    2 tablespoons olive oil
    3 cloves garlic, minced
    2 tablespoons onion, chopped
    2 - 3 carrots, sliced
    4 links gluten-free Italian sausage, sliced
    1 teaspoon dried oregano
    1 tablespoon dried basil
    ¼ cup chopped fresh parsley
    2 cups uncooked white rice
    ½ cup heavy cream
    Preparation:<...