An intense black that seduces, it enhances chitarrine with squid ink this recipe of cuttlefish, lobster, borccoletti and tomato.
Recipe categories
Difficulty
Preparation time
30 minutes
Cooking time
10minutes
Nutrition table
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Ingredients
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Live lobsters
Value
2
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Cleaned broccoli florets
Value
200 g
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Extra virgin olive oil (EVO)
Value
60 g
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Garlic
Value
5 g
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Red pepper
Value
to taste
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Shallot
Value
100 g
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Lobster carcass
Value
300 g
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Basil
Value
5 g
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Concentrated tomato
Value
5 g
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Red wine
Value
100 g
Title
Step di preparazione:
Deep link
https://destinationgustoprod.page.link/16FU
Preparation steps template
Short
Preparation steps
Description
Cook the pickled lobster in court bouillon for a few minutes then drain, allow to cool and remove the flesh without breaking it, remove the flesh from the claws.
Description
Strain the court bouillon.
Description
Separately, in a non-stick pan, roast the carcass chunks in extra virgin olive oil with the chilli, garlic and shallot over a gentle heat, add the tomato paste and red wine.
Description
Wet with the court bouillon from cooking the lobster, allowing it to evaporate, and season with a little salt and pepper.
Description
Filter through etamine and reduce to desired density.
Description
Cook the chitarrine with squid ink in plenty of salted water for 4 minutes together with the broccoletti divided in half, and toss them in the sauce together with the sun-dried cherry tomatoes. Add a little cooking water if necessary.
Description
Present the chitarrine crumpled in a pyramid shape on individual plates, decorate with the lobster claw meat and broccoli. Drizzle with EVO oil.
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Ingredients: