Chef: Heinz Beck

Penne rigate pasta with butter and parmesan cheese with caviar and candied lemon

  • PT30M 30min
  • 4 servings
  • Difficulty


  • 320 gr Penne rigate De Cecco, num. 41
  • Extra-virgin olive oil
  • Butter
  • Vegetable broth
  • Salt
  • Parmesan cheese
  • Chives
  • Lime
  • 1 Lemon
  • 70 ml water
  • 30 gr sugar
  • Caviar
Penne Rigate n° 41


Butter and Parmigiano sauce: cook the pasta in abundant salted water for 7 minutes. Drain and finish by cooking risotto-style for 4 minutes with oil, vegetable broth and a knob of butter. Season with salt to taste. Once cooked, add the parmesan cheese, the lime and the chives, previously chopped. Candied lemon: wash the lemon and extract only the peel eliminating the pith completely. Next add water and sugar in a small saucepan and mix well. Melt the sugar on very low heat for a few minutes until the mixture is the consistency of a syrup. Blanch twice and season with the sugar syrup prepared earlier. Place the penne in the centre of the dish, add the caviar and complete with the candied lemon peel.