{"id":1315,"date":"2014-05-27T11:20:58","date_gmt":"2014-05-27T09:20:58","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=1315"},"modified":"2014-05-27T11:20:58","modified_gmt":"2014-05-27T09:20:58","slug":"spaghetti-met-citroen","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/spaghetti-met-citroen\/","title":{"rendered":"Spaghetti met citroen"},"content":{"rendered":"

<\/h3>\n
\n
\n
\"\"<\/a>\u00a0foto: de Amalfikust<\/i><\/div>\n

Campania, streek rond de machtige Vesuvius. Vruchtbare grond, de sappigste tomaten, druiven en citroenen. Overal staan bomen vol citroenen langs de Amalfikust. Verser kan niet je plukt er \u00e9\u00e9n, twee of drie. Om sap van te maken voor een dressing. Voor bij de geroosterde vis. Of knalgele limoncello. Of om de schil te gebruiken in een gremolata. Zo veelzijdig is deze gele rakker. In Gereons Keuken al fresco wordt veel citroen gebruikt. ’s Ochtends als wake up drankje een geperste citroen. Door mayonaise en dressings, bij de barbecue. In de saus voor de porc \u00e0 la Dijonnaise of voor de scaloppine al limone. Of de schillen voor mijn huisgemaakte wodka limoncello. Citroen, ik zou er een lofzang op kunnen schrijven. Maar even terug naar af. \u00a0Het is vandaag vochtig en broeierig. Dan gaat een \u00a0bord spaghetti met een frisse hint van citroen er wel in. Erbij een fris glas Frascati. Gemaakt van malvasia- en trebbianodruiven. Dat is eten al fresco.<\/p>\n

Nodig:<\/p>\n

500 g spaghetti
\n25 g boter
\n2 tenen knoflook
\nzest van 2 citroenen
\nzout
\nzwarte peper uit de molen
\n1 dl slagroom
\nParmezaanse kaas<\/p>\n

Bereiding:<\/p>\n

Boen de citroenen goed schoon. Rasp de schil eraf. Kook de spaghetti volgens aanwijzingen op pak al dente. Smelt de boter. Fruit hierin de geperste knoflook en citroenrasp. Voeg de room toe en verwarm zachtjes. Maak af met zout en wat zwarte peper. Voeg de gekookte spaghetti toe. Meng goed en serveer de pasta direct. Eventueel met wat Parmezaanse kaas. (Ik doe dat niet, omdat ik de smaak van citroen wil behouden.)<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0foto: de Amalfikust Campania, streek rond de machtige Vesuvius. Vruchtbare grond, de sappigste tomaten, druiven en citroenen. Overal staan bomen vol citroenen langs de Amalfikust. Verser kan niet je plukt er \u00e9\u00e9n, twee of drie. Om sap van te maken voor een dressing. Voor bij de geroosterde vis. Of knalgele limoncello. Of om de schil … <\/p>\n

Lees verder “Spaghetti met citroen”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[47,50,10,22,31],"tags":[],"class_list":["post-1315","post","type-post","status-publish","format-standard","hentry","category-gereons-keuken-en-route","category-italiaans","category-middellandse-zeekost","category-pasta","category-witte-wijn"],"yoast_head":"\nSpaghetti met citroen - Gereons Keuken Thuis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gereonskeukenthuis.nl\/blog\/spaghetti-met-citroen\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spaghetti met citroen - Gereons Keuken Thuis\" \/>\n<meta property=\"og:description\" content=\"\u00a0foto: de Amalfikust Campania, streek rond de machtige Vesuvius. Vruchtbare grond, de sappigste tomaten, druiven en citroenen. Overal staan bomen vol citroenen langs de Amalfikust. Verser kan niet je plukt er \u00e9\u00e9n, twee of drie. Om sap van te maken voor een dressing. Voor bij de geroosterde vis. Of knalgele limoncello. 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