Meyer lemons can still be found if you know where to look. If you're looking for a relatively easy but still rich and flavorful dish that uses the last of the season's bounty, one option you might consider is a pasta dish. The lemons add a rather delicate flavor that pairs well with the salty cheeses you would add to pasta. Add some already rich fried quail eggs and you elevate the dish to something a little more elegant. You just don't need to tell anyone that it's actually quite easy and satisfying.
We got ours directly from a tree and were quite grateful for them. Quail eggs can be found in many high end groceries but the ones we used here were purchased at Berkeley Bowl( http://www.berkeleybowl.com/dairy_eggs.html).
Grate your own cheese too. This is not a dish to use "shakey" cheese on.
8 oz dried rotelli
Juice and zest of one large meyer lemon
4 quail eggs
1 tbsp butter
1 cup grated Pecorino Romano cheese plus more to your taste
- Cook rotelli in boiling water
- When the pasta is al dente, transfer to a bowl. Reserve the pasta water.
- Toss with the lemon zest and juice. Loosen the sauce with pasta water and add 1 cup of the cheese.
- Season with salt and pepper.
- Portion pasta into 4 bowls.
- Heat a small sautee pan and melt the butter in it.
- Quickly crack and fry the quail eggs. Once the whites have set, top each bowl of pasta with an egg.
- Garnish with more cheese, cracked black pepper and serve.