Callentani with Spinach and Preserved Lemon
Callentani with Spinach and Preserved Lemon

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, callentani with spinach and preserved lemon. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Callentani with Spinach and Preserved Lemon is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Callentani with Spinach and Preserved Lemon is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook callentani with spinach and preserved lemon using 13 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Callentani with Spinach and Preserved Lemon:
  1. Make ready 2 tbsp extra virgin olive oil
  2. Prepare 8 tbsp butter (1 stick), divided
  3. Prepare 1 clove garlic
  4. Make ready 1/2 tsp crushed red pepper flakes, divided
  5. Make ready 3/4 cup panko bread crumbs
  6. Get 1 tsp lemon zest
  7. Take 1 Kosher salt, to taste
  8. Prepare 1 freshly ground pepper, to taste
  9. Prepare 12 oz callentani (or preferred pasta)
  10. Take 2 bunch fresh spinach
  11. Get 1 tbsp fresh lemon juice
  12. Make ready 1 tbsp thinly sliced preserved lemon pel
  13. Make ready 1/4 cup shredded parmesean
Steps to make Callentani with Spinach and Preserved Lemon:
  1. Heat oil and 2 TBsp butter in. large skillet over medium heat until butter is foaming.
  2. Add garlic and 1/4 tsp red pepper flakes; cook, stirring often, until fragrant, about 1 minute.
  3. Add panko and cook, stirring often, until panko is golden brown, about 2 minutes.
  4. Mix in lemon zest and transfer panko to a paper towel-lined plate; season with salt and pepper.
  5. Let cool; set aside. Wipe out skillet.
  6. Cook pasta in a large pit of boiling water, stirring occasionally, until al dente. Drain.
  7. As your pasta cooks, heat remaining 6 TBsp butter in the same skillet previously used over medium heat.
  8. Cook, swirling skillet occasionally, until butter is brown, about 3 minutes.
  9. Add 1 bunch of spinach; cook, tossing, until wilted (about 1 minute).
  10. Add pasta to skillet and toss to coat.
  11. Ad lemon juice, preserved lemon peel, and remaining 1/4 tsp crushed red pepper flakes and toss to combine; season with salt and pepper and more lemon peel and lemon juice, if desired.
  12. Add cheese and mix into ingredients.
  13. Add remaining spinach and toss until slightly wilted, about 1 minute.
  14. Add and mix in the reserved panko and serve.

So that is going to wrap it up with this exceptional food callentani with spinach and preserved lemon recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!