A summery pasta dish in nuances of white. Fresh-tasting, and with a great creamy-crunchy texture.
By Valeria Necchio
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.
- 200 gr of linguine
- 2 tbsp coarse sea salt
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 100 gr of buffalo ricotta
- grated zest of 1 organic, unwaxed lemon
- ½ cup of blanched slivered almonds
- Bring a big pot of water to a boil.
- When boiling, add the salt and then the pasta.
- Cook until very al dente (two or three minutes before suggested cooking time).
- In the meantime, prepare the sauce.
- Heat the oil in a large skillet.
- Add garlic and fry it for about three minutes, until the oil becomes "garlicky". Remove the garlic.
- When the pasta is nearly cooked, pour about ½ cup of cooking water into the skillet, then drain the pasta and transfer it to the skillet.
- Add buffalo ricotta and sauté the linguine until the liquid is absorbed and the ricotta has formed a creamy sauce.
- Add lemon zest and almonds. Toss.
- Serve immediately.
Valeria Necchio graduated from the Unviersity of Gastronomic Sciences with a master's degree and immediately took off on a path connecting her passions of good food and photography. A true Italian, she likes to spend time at the weekly market, in the kitchen and behind the camera.