Quick recipe for spaghetti with lemon and buffalo pesto
Lemon and buffalo mozzarella: an irresistible combination
Italian cuisine is famous for its variety of flavors and high-quality ingredients. Among the local excellences that stand out, the cheeses and, in particular, the buffalo mozzarella from Caseificio Quattro Portoni represent a true culinary delight.
In this article, we will explore the potential of this buffalo-based delicacy, we will discover lemon pesto as a fresh and aromatic alternative and we will share a recipe that combines these elements in a symphony of taste: spaghetti with lemon and buffalo pesto.
Caseificio Quattro Portoni: local excellence of buffalo mozzarella
Buffalo mozzarella represents a consolidated tradition in the Campania region, but there are few dairies that manage to achieve the excellence of Caseificio Quattro Portoni.
Located in the province of Bergamo, this artisanal dairy has specialized in the production of cheeses made from buffalo milk, carrying on a tradition that dates back to 1935. Buffalo represents for them a passion and a constant commitment to quality.
The products of Caseificio Quattro Portoni are characterized by an unmistakable taste, a creamy texture and a freshness that speaks of the genuineness of the raw materials used.
Buffalo mozzarella is just one of the many treasures that the dairy offers, and which you can find in our online shop, ranging from mature buffalo cheeses to fresh products and delicacies such as buffalo ricotta and burrino. These ingredients represent a perfect base for creating unique and tasty dishes.
The lemon pesto recipe: fresh and tasty
Lemon pesto is a fresh and inviting variant of the classic Genoese pesto, perfect for this summer recipe with buffalo mozzarella. The addition of lemon, in fact, gives a note of freshness and acidity, perfect for adding vitality to any dish.
It is an ideal choice for summer days or when you are looking for a touch of lightness. This pesto is prepared with simple ingredients, but the result is a condiment with a complex and captivating flavor.
Extra virgin olive oil, fresh basil, toasted almonds and Parmigiano Reggiano blend with the freshness of lemon juice and zest. The result is a versatile seasoning, which can be used to flavor pasta, rice, vegetables or even meat.
Spaghetti with lemon and buffalo pesto recipe
Ingredients:
- 320g of ready or homemade spaghetti
- 150g of buffalo mozzarella from Caseificio Quattro Portoni
- 1 organic lemon (zest and juice)
- 30 g of toasted almonds
- 1 clove of garlic
- 15 fresh basil leaves (if you want to add a green note)
- 40g of grated Parmigiano Reggiano
- 80ml of extra virgin olive oil
- Salt and black pepper to taste
Summer gourmet recipe procedure with buffalo products
In a pot of boiling salted water, cook the spaghetti following the instructions on the package. Drain them al dente and reserve a little of the cooking water.
In the meantime, prepare the lemon pesto: in a blender, blend the toasted almonds, the cored garlic, the basil, the grated parmesan and all the zest of 1 lemon. If you want to make it softer, you can add an ice cube.
Gradually add the extra virgin olive oil until you obtain a creamy consistency. Adjust with salt and black pepper to taste.
In a bowl, add the spaghetti and mix gently with the freshly created pesto. Add a little spaghetti cooking water if necessary to obtain a creamy consistency.
Add the lemon juice and mix again. When serving, cut the buffalo mozzarella into cubes and add it to the spaghetti.
Serve the spaghetti with lemon and buffalo pesto, garnished with a few fresh basil leaves and a sprinkling of grated lemon zest.
Mediterranean cuisine with local ingredients
Spaghetti with lemon and buffalo pesto is an excellent example of how cooking can be a multi-sensory experience: from the fragrance of lemons to the creamy texture of mozzarella, each bite represents a sensorial journey through the colours, aromas and flavors of the Mediterranean.
Experimenting with new combinations and combinations, such as lemon and buffalo mozzarella, is a demonstration of culinary versatility and openness to discovering unique (and local) flavours.
