Polenta pie with vegetarian sauce on spinach cream
0 recipes
Linguine to the stew
ingredients
servings
4
Linguine, pasta
350 oz
Lobster
1200 oz
Fresh cream
150 oz
Extra virgin olive oil
30 oz
Brandy
10 oz
Onions
60 oz
Celery
40 oz
Canned tomato sauce, without salt
400 oz
Chives
20 oz
Iodized salt
to taste
White pepper
to taste
first courses from Italy - Molise
Linguine to the stew
Linguine to the stew
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The format is very ancient, documented in Provence already in the Xiii century. Of Ligurian and Genoese origin, these pastes are characterized by a crushed and biconvex section to provide greater adhesion to mortar and mortar or even melted oil or melted butter and cheese. And even in the mouth, the largest surface, will give the papilla more intense sensations related to the taste and perfume of the condiments.
preparation
step 1
With a large knife cut in half the lobsters in the lengthwise direction. Remove the meat from the tails and cut into chunks.
step 2
Detach the claws and, with the aid of one crushes nuts, retrieved the pulp inside. If you can not crack the claws too you can use them as a garnish. Hold the coral, if any.
step 3
Take a pan of about 20 cm in diameter and let brown over low heat the onion and celery chopped with about half dellolio extra virgin olive oil.
step 4
United heads and shells and fry for a few moments. Wet with brandy, let it evaporate, add the tomato pulp, a ladle of water and boil gently for 10 minutes.
step 5
Add the fresh cream, coral, bring to a boil and season with salt and pepper. Only through a sieve and set aside.
step 6
Take a large skillet, cook the pieces of lobster with a high heat of tablespoon of olive oil and add the shellfish sauce.
step 7
Cook the linguine in boiling and slightly salted water, drain al dente and add them to the sauce.
step 8
Mix well, Serve and serve, garnish the dishes with the claws and chopped chives.
others have searched
