The trend started in Paris, with the famous Diner en Blanc in the gardens near Louvre, or in the Notre dame Square. It then spread all over the world, from New York to Washington, from London to Turin.
A Dinner in White is a flash mob, an event that comes to life thanks to the power of the web. The voice is spread via the social networks and all of a sudden, thousands of people meet up in the same place and share a convivial moment, in this case, a dinner where everything is white –the food, the outfits, the tableware.
I wish I could be there, in Paris, dressed in a white linen dress, a flower in my hair, and some white food in the pic-nic basket to share with others. Alas, I am far –but emotionally close. Because white is first of all a state of mind. It is the positive, the bright, the light. Dining in white help us to put dark thoughts and negative thinking aside, even if just for one night, and just enjoy the bright side of ourselves.
I tried to do recreate a small Dinner in White for two, and embracing such joyful state of mind. I approached the kitchen and started to make a dish in theme –a simple plate of pasta, with clean and pure flavors and a playful combination of textures. I combined some creamy and sweet buffalo ricotta with zesty lemon and crunchy, delicate almonds, all in the nuances of white, all embracing some al dente linguine. It is a summery dish, comforting and lively at the same time. It would be perfect shared surrounded by beautiful parisian monuments, but it just as good eaten at home, perhaps on the terrace, with a white candle to warm the atmosphere.
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Buffalo Ricotta and Lemon Linguine
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
A summery pasta dish with creamy buffalo ricotta, zesty lemon, and crunchy almonds, all enveloped in al dente linguine. Perfect for a light and refreshing meal.
Ingredients
- 200 grams of linguine
- 2 tbsp coarse sea salt
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 100 grams of buffalo ricotta
- Grated zest of 1 organic, unwaxed lemon
- 1/2 cup (120 ml) of blanched slivered almonds
Instructions
- Bring a large pot of water to a boil. Once boiling, add the coarse sea salt and then the linguine. Cook until very al dente, which is about two to three minutes before the suggested cooking time on the package.
- While the pasta is cooking, heat the olive oil in a pan over medium heat. Add the crushed garlic and sauté until fragrant, about 1 minute.
- Reduce the heat to low and add the buffalo ricotta, stirring gently to combine with the oil and garlic.
- Once the pasta is ready, reserve a cup of the pasta cooking water and then drain the linguine.
- Add the drained linguine to the pan with the ricotta mixture. Toss to coat the pasta, adding reserved pasta water a little at a time if needed to create a creamy sauce.
- Stir in the grated lemon zest and blanched slivered almonds, mixing until evenly distributed.
- Serve immediately, garnished with additional lemon zest and almonds if desired.
Notes
- For a more intense lemon flavor, add a bit of lemon juice to the sauce.
- Use high-quality buffalo ricotta for the best taste.
- This dish pairs well with a crisp white wine like Ribolla Gialla or Falanghina.
- If you can’t find buffalo ricotta, regular ricotta can be used as a substitute.
- Store leftovers in an airtight container in the fridge for up to two days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 25 grams
- Carbohydrates: 65 grams
- Fiber: 5 grams
- Protein: 20 grams
- Cholesterol: 30 mg
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Frequently Asked Questions
Can I use regular ricotta if I can’t find buffalo ricotta?
Yes — the notes specifically say regular ricotta can be used as a substitute. However, the recipe emphasises using high-quality buffalo ricotta for the best taste; the article describes it as creamy and sweet, which gives the pasta sauce its distinctive character.
Why cook the pasta to “very al dente” rather than fully cooked?
The instructions say to drain the linguine 2–3 minutes before the package’s suggested cooking time. The pasta finishes cooking in the pan with the ricotta, garlic oil, and reserved pasta water — this method lets it absorb the sauce and reach the right texture without becoming mushy.
What wine pairs with this pasta?
The notes specifically recommend a crisp white wine — Ribolla Gialla or Falanghina are the two suggestions. Both are Italian whites with enough acidity to cut through the creamy ricotta and complement the lemon zest.
