| • | 1 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • | 3 russet potatoes, peeled |
| • | 1 egg yolk |
| • | 1 tsp. black pepper, ground fresh |
| • | 1 tbsp. pesto |
| • | 1 cup parmesan cheese, shredded fine |
| • | 2 cups all purpose flour |
| • | Salt, to taste |
| |
| Method: |
| 1. | Boil potatoes in salted water until tender. |
| 2. | Drain and dry well, then rice potatoes. |
| 3. | Add in egg yolk, Meyer Lemon Concentrate, black pepper, pesto and cheese. |
| 4. | Season with salt. |
| 5. | Knead in flour for approximately 5 minutes. |
| 6. | Refrigerate the dough to rest for 20 minutes. |
| 7. | On a floured board, roll into 1/2″ tubes. |
| 8. | Cut in 1″ pieces and cook in boiling salted water until they float (about 2 minutes). |
| 9. | Remove and shock immediately in an ice bath until cool. |
| 10. | Remove from ice bath and hold refrigerated, lightly oiled until ready to serve. |
| 11. | To heat, toss in boiling salted water for 30 seconds then toss in your favorite sauce like our Meyer Lemon sauce (below). |
| |
| |
| Meyer Lemon Sauce: |
| • | 2 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • | 4 shallots, sliced |
| • | 1 cup white wine |
| • | 1 bay leaf |
| • | 12 black peppercorns |
| • | 1 cup chicken stock |
| • | 2 cups heavy cream |
| |
| Method: |
| 1. | In a heavy bottom saucepan reduce the first five ingredients to a couple of tablespoons. |
| 2. | Add in the chicken stock, bring to a boil, then add in the heavy cream, bring to a simmer and reduce until thickened, about 10 minutes. Strain sauce through a chinoise, season to taste with salt. Serve. |
