ISO: ISO recipe for Lemon Cream Sauce (like Piatti's) for pasta...

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luisa_calif

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THIS ONE I used last night I was unhappy with. It was too "Tight"

Pasta in Lemon Cream Sauce

This is total luxury: the tang of lemon hidden under creaminess. When served plain on a delicate pasta, it is sophisticated and elegant.

1 pound (angel hair or another light noodle) pasta

1 1/3 cups heavy cream

1 Tablespoon freshly grated lemon rind (about 2 lemons worth)

1/2 cup butter, cut into pieces

2 teaspoons lemon juice

1 1/2 cups freshly grated Parmesan cheese

1/2 teaspoon freshly grated nutmeg

salt and pepper to taste

lemon wedges

 
FOUND IT myself...really didn't think it would be on the internet,

I will defiitely be using this one next time!

RAVIOLI with LEMON CREAM SAUCE
1 cup heavy cream
Juice & zest from one lemon
1 tablespoon freshly grated parmesan & more to granish if desired
1 teaspoon sea salt
1 pinch freshly ground pepper
Pinch freshly chopped Italian parsley
Cooked pasta

Instructions
Simmer cream, lemon zest, salt & pepper on low for 15 minutes until cream thickens slightly.
Add lemon juice & parmesan.
Puree the cream and strain to remove the zest.
Adjust seasoning to taste.
Add hot cooked pasta and reduce slightly more (30-60 seconds).
Top with parsley and more parmesan if desired.

 
The cream won't curdle if.....

it's heavy or whipping cream. I believe that it's the milk proteins that actually do the curdling, so products with a lower butter fat content will tend to curdle when mixed with acids.
I've managed to use half & half or light cream without curdling, but only if I add some starch into the crean first, such as flour or cornstarch. Unfortunately, this doens't eliminate all of the curdling all of the time.

 
I made turkey pot pie recently where the sauce had curdled (more)

and I'm still puzzled. I made a white sauce using butter, flour and half and half. Cooked til thickened and added salt, pepper and tarragon before adding turkey meat and veggies. I topped with pastry and baked it at 350, but was surprised to see that it curdled badly. I'm still at a loss, especially since I usually make with whole milk and this time decded to use something with a higher fat content. Can anyone offer advice?

 
Cath, here are some thoughts to ponder and questions

Did you cut into the pot pie and find it curdled or did the sauce curdle before you put it in the pastry?

If you made a really thick white sauce and you had juicy vegetables the juice might break the sauce and it could appear curdled. Did you put in raw or cooked vegetables? What vegetables did you use?

 
Luisa, also see my post at 811.7.1-something. Very good! I didn't have a problem with curdling...

but maybe I had enough fat in there.

 
Cathy, the sauce was beuatiful when I assembled the pie..

I partially steamed the veggies before adding them (included carrots and I just wanted to heat through and cook the pastry). I didn't realize it until I was serving it. The milk proteins defnitely had broken down.

 
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