Waste not, want not! Bright and flavorful, this spaghetti, which utilizes lemon peels, can be served on its own or as an accompaniment to seafood. Try it with grilled shrimp or salmon kebabs. Ingredients 3 whole medium lemons, scrubbed 1 pound thin spaghetti Kosher salt 1/2 cup grated Parmigiano-Reggiano 1/4 cup extra virgin olive oil […]
Miami chef and restaurateur Michael Schwartz (a friend of a friend) reports that this is one of his best-sellers. “(The) olive oil reinforces the richness of the cremosa,” he says.
Romesco is one of Spain’s iconic sauces, good not only with grilled onions or leeks but also asparagus, broccoli, cauliflower, or brussels sprouts. You can even pair it with scrambled eggs or grilled meats, poultry, or seafood—it’s that versatile.
A specialty of Catalonia, these leek-like onions—traditionally grilled over olive wood fires and served with nutty, brick-red romesco—are messy but delightful!
