This sweet and sour citrus makes every dish brighter

Recipes by Fabrizio Moroldo | Photography by Sally Finneran

Pasta Taglioni Fabrizio Serves four

200 gr. flour (about 1 ½ cups)
2 eggs

24 shrimp without tails
2 organic lemons
Olive oil
½ cup of heavy cream
1 ounce of limoncello

Prepare the pasta flour and two eggs. Make a ball and keep in plastic wrap for 30 minutes in a clean and dry place. Clean the organic lemon and peel zest off the two lemons. Cut the lemons in half and keep the juice. Put the olive oil and butter in a pan on very low heat. Add the lemon zest and then the shrimp, lemon juice and mint. Cut the dough very, very fine. Boil the water. When it’s boiling, add salt and put in the tagliolini. When pasta is done, place it in the pan with the sauce. Add the heavy cream, limoncello and salt. Decorate the plate with lemon zest and mint. A good pairing wine is Sauvignon blanc from Friuli.

White Fish Filet with Lemon and Grappa Nonino Serves two

White fish filet
One zucchini
Yogurt (two spoons, white natural)
2 lemons
White wine
Olive oil
1 ounce of grappa

Slice the zucchini and form the fish filet with zucchini into a roulade. Cook with olive oil and white wine. Put the filet to the side. Add the lemon juice, yogurt and lemon zest to the pan on low heat. Then serve the sauce in the middle of the plate and add the filet. Spray the grappa on top. Pair with Chardonnay.



Lemon Dessert Per serving

50 gr. sugar (about 4 Tbsp)
Egg white

Take out the pulp of an organic lemon and remove the seeds. Combine it with a half glass of Prosecco and 50 grams of sugar, and put it in a blender. Add an egg white and put whole mixture back inside the lemon and keep in the freezer for at least one hour. Serve with a glass of limoncello.

Fabrizio Moroldo is the owner of Moroldo’s Fine Italian Restaurant in Bigfork.