Pasta alla limone and plum, sage and amaretti crisp

Pasta alla Limone

Ingredients
3 Lemons
I - I lb. bag of good quality, dried egg pasta
1/2 cup Lemon flavoured oil, plus more for drizzling
1 teaspoon salt
1 teaspoon freshly ground black pepper
Salt and Pepper to taste

Cooking instructions:
Finely zest 3 lemons into a small bowl together with the juice of one lemon.

Bring to boil 10 cups cold water in a medium large pot and add 1 teaspoon salt.

Add bag of dried egg pasta to boiling water and stir well.

Let boil, stirring every so often to prevent sticking, until al dente (will depend on shape of pasta), about 8 -10 minutes

In a medium large bowl mix 1/2 cup lemon flavoured oil and freshly ground pepper, set aside.

When pasta is al dente, with a ladle, scoop out about 1/3 cup of pasta water into the lemon oil and black pepper mixture, Add lemon zest and juice.

Drain pasta, add to lemon and pepper oil, zest mixture, add salt to taste, mix well. Serve.

Serves 6 – 8

To Serve:
If desired, halve 4 large lemons and carefully scoop out pulp (reserve for another use).

Slice of 1/2” off bottoms so they will stay upright on plate, making a little cup. Grind some black pepper onto small plate and "rim" the cut lemon edge with the pepper. Scoop the finished pasta into the lemon halves, and drizzle with more lemon oil around the pasta filled lemon.

Plum, Sage and Amaretti Crisp

Ingredients
2 pounds of prune plums, halved, pitted and quartered lengthwise,then sliced across into eighths.
¼ pound unsalted butter, cold, cut into small pieces (or use the large holes of a cheese grater)
1 package Amaretti cookies, crushed into ¼” - ½”-inch pieces
2 teaspoons of finely chopped sage leaves
1 small tub of almond ice cream or gelato

Cooking instructions:
Preheat the oven to 350 degrees F.

Butter the bottom and sides of a 10-inch round glass baking dish.

Toss the cut plums and chopped sage into the buttered dish, mix well, press the mixture out evenly in the dish.

In a medium bowl, blend the butter pieces and broken Amaretti into large 'crumbs' using your hands. Sprinkle evenly and press down on the plum and sage mixture.

Bake in a preheated oven for 20 -25 minutes or until bubbling.

Serve warm with almond ice cream or gelato.

Garnish with a sage leaf.

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