I talked last year about making my first piccata. I’ve made it off and on since then but I have forgotten to take pictures… UNTIL RECENTLY.
First things first, here are your ingredients:
You’re also going to want butter and shredded or shaved or grated romano.
Oh, and the pasta.
I broke down and got some of this and… it’s pretty good for store-bought.
Well, get your water going and the pasta only needs to boil for about 4 minutes so get your collander and measuring cup set up:
After you drain your pasta, start some butter and garlic in your now-empty saucepan:
And toss your ravioli:
Add your bacon and your capers:
Add your seasoning:
Add your lemon:
Add your cheese and about a half of a cup of your saved pasta water to help everything melt together:
And serve with some of your romano sprinkled on top:
Holy cow, guys. THIS IS SOOO GOOD. You know how the best tasting food is the food that someone else makes?
This stuff tastes like someone else made it.
I always wish that I had more leftovers after I do this one.
So I’ll probably make it again this weekend. Got a game night scheduled up in there too. And laundry, of course.
So… what’s on your docket?
(Featured image is the ingredients list. All photos taken by the author.)
