Ciao Taormina

Cappelini al Limone com Ovas
(para duas pessoas)

Ingredients

• 
  160g of pasta type cappelini (or the one you prefer)
• 
  200 to 230ml of fresh cream
• 
  120g of grated Parmesan
• 
  Juice and zest of 1 Sicilian lemon
• 
  Fish eggs (type capelin or bottarga)
• 
  Salt, black pepper and chili flakes to taste

Preparation

1. 
   While the pasta cooks, heat the cream in low heat. Add the grated Parmesan and stir until melted. Season with salt, black pepper and chili flakes.
2. 
   Mix the Sicilian lemon juice and add the cooked pasta, stirring to well incorporate everything. Finish with lemon wedges and fish eggs on top.

Our tip: the same recipe also works with bottarga, if you want to vary.

CHEERS AL LIMONE

If the season calls for encounters and drinks without time, this combines the sweetness of limoncello and the lightness of a spritz.

Note the recipe

• 
  - 1 dose of limoncello
• 
  - 1 dose of sparkling wine
• 
  - 2 doses of tonic water
• 
  - Ice cubes and lemon wedges to finish