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TN&M in the Kitchen: Spaghetti with Orange and Lemon Zest

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel

INTRO TEXT

Spaghetti with Orange and Lemon Zest

Serves 4 - Cook in 45 minutes

Ingredients

- 300g spaghetti 

- 2 oranges 

- 1 lemon

- 10g butter 

- ¼ onion, chopped 

- 100ml single cream 

- White wine 

- Salt and pepper 


Preparation

Step 1

Begin by peeling and cutting the peel of the fruit into thin strands. Juice both oranges and lemons, putting the juice aside. Cook the peels in boiling water for 5 minutes – this will remove some of the bitterness, and then drain.

Step 2

In a frying pan, melt the butter, add the onion and cook until translucent. Increase the heat to medium-high, pour in a large splash of wine white and simmer until the liquid is reduced. Add the drained fruit peels, orange and lemon juice, and single cream. Simmer for 5 minutes, before seasoning to taste with salt and pepper.

Step 3

Bring a pot of water to boil and cook your spaghetti. If you prefer your pasta al dente, make sure to cook the spaghetti 1 or 2 minutes less than instructed. You can then cook the spaghetti for an additional minute in the frying pan with the orange and lemon zest sauce. Buon Appetito!

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