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Orecchiette with turnip greens, crisp pork guanciale, raw clams, fried garlic and Formaggio di Fossa cheese
4
Candele and sea ragout
Linguine with clams and Bottarga
Egg Strozzapreti stewed in baked Pachino cherry tomatoes, tiny lamb meatballs seasoned with thyme, Taggiasche olives and pecorino di Fossa cheese
Bucatini with lobster and torn Mozzarella
30 - 45 min
Ingredients
Preparation
- In a pan fry the spring onions cut into julienne strips, then deglaze with fish stock.
- Add 100g of chopped tomatoes, a few basil leaves, more fish stock and the tomato sauce.
- Cook for 10 minutes, blend, and pass through a sieve.
- Cook the lobsters for 3-4 minutes in the sauce.
- Drain the Bucatini, stir it into the sauce and serve the pasta with half a lobster, dress with the torn mozzarella and season with Extra Virgin Olive Oil and pepper.
See other recipes
Orecchiette with turnip greens, crisp pork guanciale, raw clams, fried garlic and Formaggio di Fossa cheese
4
Candele and sea ragout
Linguine with clams and Bottarga
Egg Strozzapreti stewed in baked Pachino cherry tomatoes, tiny lamb meatballs seasoned with thyme, Taggiasche olives and pecorino di Fossa cheese