Scialatielli to Lobster

As you know, I can hardly resist the proposals of my fishmonger, especially when it comes to products with unparalleled taste. And today's dish, in fact, takes its cue from the photo sent me in the morning of some aragostine. It remains only a doubt to dissolve, how to give more flavor to a dish like this? The solution, in fact, is very simple, just add, to the ingredients, the tomato extract from Morana House. The tomato extract is a preparation typical of the Sicilian tradition used to flavor richly sauces and dishes based on meat and fish. It is prepared with simple ingredients (99% tomato sauce, salt and olive oil) and without the addition of additives and preservatives, simply by letting the tomato sauce dry in the sun, which is gently laid on special spianatoie. After a careful and controlled drying a product is really concentrated and suitable for any dish. and Casa Morana respects in full proceedings, ingredients and tradition. Let's see how to proceed.

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____


450 grams of fresh scialatielli
1 Lobster or two aragostine (depending on what we find)
50 grams of cherry tomatoes
1 tablespoon tomato extract House morana
1 chilli
2 cloves of garlic
1 Glass of brandy
Salt, fresh parsley and E.V.O. oil Taste


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We start this recipe by chopping the chili and crush the cloves of garlic after having cleaned them then, put them in a sauté with 2 tablespoons of oil and let them sauté in a sweet flame. In the meantime, we prepare the lobster. We separate the head from the tail and cut the latter in half so let's put it aside. As soon as the garlic has taken color, togliamolo from the sauté, we raise the flame and add the lobster. As soon as the carapace has taken a nice red color, smudge with brandy and let the alcohol evaporate.



We cook the pasta in abundant salted water. Evaporated the alcohol, remove the tail from sauté and add the dates cut into four. Let's burn them for 1 ' then add the tomato extract House morana that will give more taste to our sauce.

We add cooking water so that the Moravian house extract melts. When the desired density is reached, add the lobster tail freed from the carapace to the sauce and cut into tocchettoni, a handful of parsley and let it cook for 2 '. We lower the flame to a minimum, remove the head of the lobster, set of salt, drain the Scialatielli al dente and add them to the sauce by freezing for 1 '. Let's get ready to serve.

_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

With the help of a chef's pliers, rolled the pasta and put it in the center of the dish, at one end we rest the head of the lobster, add a few spoonfuls of gravy and complete with some ground parsley at the moment.

We serve lukewarm and good appetite!!!!!

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