John Myers
Ingredients for 2 servings:
- 60 g butter, ice-cold
- 200 g pasta (tagliolini)
- salt water
- 1 lemon(s), untreated, zest
- 1 onion(s)
- 2 tbsp olive oil
- 300 ml chicken stock
- salt and pepper
- ½ tsp sugar
- 30 g capers, small, drained
- 30 g Parmesan, finely sliced
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Frustration-fighting food
Cut the butter into small cubes and place in the freezer. Cook the pasta in plenty of salted water according to the package instructions. Zest the lemon and squeeze out the juice. Peel and finely dice the onions. Heat the oil in a pan. Sauté the onions until translucent. Deglaze with the stock and reduce by half. Season with 1-2 tablespoons of lemon juice, salt, pepper, and sugar. Add the ice-cold butter to the sauce and melt, stirring constantly until the sauce thickens slightly. Finally, add the capers, lemon zest, and drained pasta and heat in the sauce (but do not boil). Serve the pasta with the Parmesan cheese.
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