RCP: Pasta With Fried Lemons

[Jenise]

I'm in love with this recipe.

http://cooking.nytimes.com/recipes/1016815-pasta-with-fried-lemons-and-chile-flakes

I'm in love with this recipe.

http://cooking.nytimes.com/recipes/1016815-pasta-with-fried-lemons-and-chile-flakes

Very nice. I love lemons and love thinking about ways to cook them. (When I lived in Berkeley I made a savory meyer lemon tart where the filling was based on reduced meyer lemons. Fragrant, but still too much for my friend with acid reflux)

Any idea if this recipe touches on Italian traditions? Or did she pull it out of thin air?

[Jenise]

No idea, Rahsaan. All I can tell you is, it's wonderful, and a great blank canvas for additions like rosemary or oil-cured black olives. Ditto, pecorino in lieu of parm. I'm sure it's obvious to you that the one thing you can't do is use something besides a Meyer lemon.

Nice. My wife's favorite lemon pasta is on deck tonight but I am going to adjust and make this instead. Or some variation. We have a bunch of basil right now so I'll probably go with that instead of parsley.

J

[Jenise]

Jason, you probably have your own Meyer lemon tree, too--ah, life in Southern California!