I'm sure everyone and their dog made this recipe when it came out in the NYT (I know my mom and I did - she was visiting me in my Brooklyn apt during law school and came bearing amazing lemons from a colleague's New Mexico relative's tree). But just in case you're the person who didn't, it really is amazing and worth doing (unlike the accompanying tart recipe, or so I hear).
I think using fresh pasta really helps, and I served it with bok choy and kale, cooked over high heat in oil and maple syrup in a closed pan, which made them kinda caramelize and get toothsome and brown.
Also, if you mistakenly use a reactive saucepan for the wine-reducing stage and your reduced white wine tastes crazy bitter... and you don't have a NONreactive pan around... might I suggest a mug and the microwave. You're welcome.
I think using fresh pasta really helps, and I served it with bok choy and kale, cooked over high heat in oil and maple syrup in a closed pan, which made them kinda caramelize and get toothsome and brown.
Also, if you mistakenly use a reactive saucepan for the wine-reducing stage and your reduced white wine tastes crazy bitter... and you don't have a NONreactive pan around... might I suggest a mug and the microwave. You're welcome.
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