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How To make Fettuccini and Lobster Alla Pantelleria
2 1 1/2 pound lobsters
steamed and cooled
1/2 cup mint leaves
1/2 cup basil leaves
1 cup parsley leaves
2 cloves :
garlic
4 tablespoons capers drained
4 medium plum tomatoes :
roughly chopped
1 tablespoon crushed red pepper
1 tablespoon freshly ground black pepper
1/2 cup extra virgin olive oil
Bring 6 quarts water to boil and add 2 tablespoons salt.
Crack lobster shells and remove meat. Cut tail into 1/2-inch slices and claws into 3 pieces. Set aside tomalley. In a blender, mix mint, basil, parsley, garlic, capers, tomatoes, black and red pepper and extra virgin olive oil to form smooth paste. If needed, add a little more olive oil. Pour pesto and lobster into large serving bowl.
Cook fettuccine according to package instructions until al dente and drain well. Pour hot pasta in bowl with lobster and toss like a salad until well mixed and serve immediately.
How To make Fettuccini and Lobster Alla Pantelleria's Videos
Gamberoni alla griglia Weber # sikanchef
Seafood Risotto or risotto ai frutti di mare. Real Italian Risotto.
Risotto ai frutti di mare or seafood risotto is a classic starter of the Italian kitchen, perfect for any seasons. seafood risotto is a tasty and flavoured dish with mussels, clams, prawns, squid and you can also add any other fresh fish.
This risotto will impress your family and guess during your dinner parties. This seafood risotto is very quick and easy to make.
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Linguine all'astice - Hotel Village Suvaki
Questo è un piatto di facile preparazione ma l’astice non è sicuramente un ingrediente a basso costo, tuttavia la sua bontà obbliga gli amanti della buona cucina a prepararlo di tanto in tanto.
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Gamberoni alla Santino
THREE MINUTES TO HEAVEN--is the best way to describe this seafood dish filled with shrimp, asparagus, broccoli, red pepper and penne pasta in a pink cream sauce. Although not a regular menu item, it is profiled as a special often, on Fri. & Sat. night's. Recorded on July 28, 2010 using a Flip Video camcorder.
PASTA E POMODORO - La salsa più amata dagli italiani
PASTA E POMODORO - La salsa più amata dagli italiani - VIDEO RICETTA
A cura dello Chef: Giorgio Nardelli, Maestro di cucina e Executive Chef
Ingredienti per 4 persone:
• g 250 Pasta e Pomodoro “La Pasta di Aldo”
• Pomodoro Torpedino
• Pomodoro Ciliegino agrumato all’arancio
• Pomodoro Ciliegino agrumato al limone
• Capperi di Pantelleria
• Aglio
• Olio EVO
• Basilico
• Peperoncino
• Parmigiano Reggiano DOP grattugiato
• Sale e pepe q.b.
Procedimento per la preparazione della Ricetta:
• Soffriggere l’olio EVO con l’aglio e il peperoncino
• Aggiungere le tre tipologie di pomodoro
• Cuocere a fuoco delicato per pochi minuti
• Aggiustare di sapore con sale, pepe e basilico
• Frullare
• Tagliare separatamente le tre tipologie di pomodoro
• Rosolare separatamente ciascuna tipologia di pomodoro precedentemente tagliata
• Assemblare con la salsa frullata
• Cuocere le Tagliatelle al Pomodoro e guazzarle nella salsa così ottenuta
• Mantecarle con il Parmigiano grattugiato
Presentazione del piatto:
Presentare le Tagliatelle in un piatto semi fondo. Guarnire con cialda e foglie di basilico.
Gamberi grigliati su letto di finocchi croccanti e schiuma di bisque di gamberi
Ricetta: