320 g di Tagliatelle
4 tbsp Extra Virgin Olive Oil
200 g black olives
1/2 tbsp capers
1/2 grated lemon zest
1 tbsp lemon juice
40 g butter
Salt and pepper
Preparation
Prepare the olive cream. Put the butter in a bowl, divide it in pieces and soften it at room temperature. In the meanwhile stone the olives, rinse them repeatedly under running water, drain them and then dry them with a very clean tea towel. Slice them very finely (or mix them in a food processor). Rinse the capers under running water, drain and dry them then slice them finely. Work the butter until a foamy cream is reached, add the chopped olives, the capers, the grated lemon zest, the oil, the lemon juice, a pinch of salt and pepper. Stir constantly until a well-blended smooth cream is obtained. Cook the fettuccine in plenty of boiling water. Pour 2 tbsp of cooking water of the pasta over the olive cream and stir well. When al dente drain the fettuccine, mix them with the olive cream, mix well and serve.
We baked some cookies that needs to be eaten, accepted, in order for the website to work properly, it simply won't work without. In order to collect information and improve your experience, we also need to use some third party cookies. Can we?
These cookies are completely safe and secure and will never contain any sensitive information and are only used by Italyabroad.com and the trusted partners we work with
WAIT A SECOND
Before we say ciao, why not join our newsletter & stay up to date on everything happening on planet Italyaborad.com