Ravioli all'Astice
|
Notes
|
|
Ingredients
| FILLING | ||
| 50 | gr. | Cooked lobster, diced |
| 30 | gr. | Sun-dried tomatoes, diced |
| 30 | gr. | Aubergine, fried and diced |
| Salt and pepper to taste | ||
| LOBSTER SAUCE | ||
| 200 | gr. | Mirepoix (onion, celery, carrots) |
| 500 | gr. | Lobster shells |
| 100 | ml. | Brandy |
| 100 | ml. | White wine |
| 250 | gr. | Tomato sauce |
| 2 | lt. | Water |
Preparation
- Mix all the ingredients of the ravioli filling and season well.
- Make the ravioli with fresh pasta leaves.
- Cook for 5 minutes and put in a pan with the lobster sauce, add butter to enrich.
- Serve and garnish with fried aubergine strips.
- Saute the mirepoix and add the lobster shells.
- Flame with brandy. Add white wine and reduce completely + add water and tomato sauce
Related Recipes
Insalata Roberto's
Finisima di Tonno
Carpaccio Cipriani
La Mozzarella di Bufala Campana
Carne Cruda all’Albese
