March 8th is a special day, honoring the strength, beauty, and sweetness of women. It’s when the mimosa blossoms like a small sun in our hands, fragrant and delicate, symbolizing resilience and hope. What better way to celebrate this occasion than with a dish that captures its essence? Reginette in Crema Fucsia al Profumo di Limone (Reginette with Fuchsia Cream and Lemon Aroma) are more than just a harmony of flavors. They are a gesture of love, a picture painted with intense shades, where the deep purple of cabbage blends with the bright yellow of lemon, creating a hymn to femininity.
Reginette: A Pasta that Tells the Story of a Queen
Some dishes speak, evoking distant tales and ancient traditions. Reginette (little queens), with their wavy edges like refined lace, were born in honor of Mafalda of Savoy, a princess whose name echoes through the pages of history. Their sinuous shape recalls the lace of noble garments, those details that make a woman unique, special, and regal.
Choosing reginette for this dish is no accident—it’s an act of poetry: a pasta dedicated to a queen, to celebrate all women, their grace, and their determination.
A Color that Speaks of Emotions
The heart of this recipe is its fuchsia cream, a velvety embrace that envelops the pasta with the sweetness of purple cabbage and the delicacy of almonds, chosen for their natural creaminess and gentle flavor. The citrusy touch of lemon is the golden thread that ties everything together, and finally, a few fresh mint leaves add freshness and contrast, like a spring whisper.
A Tribute to the Beauty and Strength of Women
Each bite of this dish is a journey through flavors and sensations, between past and present, sweetness and character. Reginette in Crema Fucsia (Reginette with Fuchsia Cream) are not just a culinary idea, but a gesture of love, a tribute to those who, like women, can be delicate and strong, elegant and determined, capable of coloring the world with their essence.
Let this March 8th be a day to celebrate, taste, and remember. Because every woman deserves to feel like the queen of her own story.
Recipe: Reginette in Crema Fucsia (Reginette with Fuchsia Cream)
Ingredients for 3-4 People
- 10 oz reginette (280 g)
- 3/4 cup peeled almonds, soaked or boiled (100 g)
- 9 oz purple cabbage (250 g)
- 1 small red onion (50 g)
- 1 garlic clove with skin
- 1/4 cup dry white wine (1/2 cup) (50 ml)
- Zest of 1 organic lemon + lemon powder for decoration
- Juice of 1/2 lemon
- 2 tablespoons extra virgin olive oil (30 ml)
- Salt and pepper to taste
- 1 oz Pecorino cheese, grated (30 g)
- Toasted almond crumbs
- Fresh mint for decoration
Method
- In a pan, sauté the red onion with the garlic clove and a drizzle of olive oil until softened.
- Add the purple cabbage, cut into thin ribbons, and deglaze with white wine, watching how the color intensifies.
- Cook until the cabbage softens, then blend with the almonds, lemon juice, and a ladle of pasta cooking water, transforming everything into a velvety cream.
- Cook the reginette in salted boiling water until al dente.
- Drain the pasta and toss it with the fuchsia cream, gently mixing.
- Roll the reginette gently, creating small spirals.
- Sprinkle with lemon powder and decorate with fresh mint leaves.
