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Tagliatelle with caramelised lemons and chile flakes

Tagliatelle with caramelised lemons and chile flakes

  • 400 g tagliatelle

  • 1 clove garlic

  • 1 tsp dried chilli flakes

  • 1 bunch parsley

  • 1 handful of grated Parmesan cheese

  • 3 organic lemons

  • 3 tablespoons butter

  • 2 tablespoons olive oil

  • 1 tablespoon sugar

    black pepper

  • Cut the ends of 2 lemons.

  • Then cut each lemon into 4 boats.

  • Cut each boat into thin triangles.

  • Boil lemon pieces in water for 2-3 minutes.

  • Remove and dry them thoroughly.

  • Melt the sugar in a pan.

  • Add olive oil and lemon, caramelize lemons under medium heat.

  • Cook the pasta al dente. Remember to save the 1-2 cup of pasta water.

  • Melt the butter and add finely chopped garlic and chili flakes.

  • Let it effervesce and add the grated zest of 1 lemon and a little lemon juice.

  • Remove pan from heat and whisk in pasta water.

  • Add pasta, parsley, the caramelized lemon pieces and parmesan cheese.

  • Sprinkle with freshly ground black pepper and parsley.

  • Serve.

Halloumi cheese Open sandwich with green humus, Muhammara, figs, pear, and carrot, drizzled with chili flakes and hard cheese

Halloumi cheese Open sandwich with green humus, Muhammara, figs, pear, and carrot, drizzled with chili flakes and hard cheese

Mussels in green soup of coriander, coconut, lemon grass, garlic, ginger and chilli.

Mussels in green soup of coriander, coconut, lemon grass, garlic, ginger and chilli.

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