Marcello's Kitchen

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Seafood

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Seafood

Members: 4
Created By: Marcello Cividini
Latest Activity: Apr 11

Aragosta alla Catalana (Lobster catalana)

Boil a live Lobster for 20 minutes.
Cut in small pieces and estract all the coraill, eggs etc. mix with a natural lemon juice and half a glass of cold pressed EVO (extra Virgin Olive Oil). Season all together with 500 grams of Sardinian tomatoes slices (heirloom tomatoes) one red onion in slices. Arrange on a plate and serve.
This special dish is at maximum with a lobster from Alghero.

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Pasta recipes
Nuts sauce

Nuts are one of the many delicacies of autumnal season, but since it is not possible to have them fresh every moment, we suggest to use our ready to use nut sauce, for an exquisite pasta dish.

For 6 people you need:
500g of spaghetti
100 gr of shredded walnuts
100 gr of thick cream
5 spoons of bread crumbs
5-6 spoons of extra-vergine olive oil Garda dop
2 cloves of garlic
1 big chili pepper
5-6 spoons of grated parmigiano reggiano
Jamaica's pepper grated at the moment
a pinch of salt
A spoon of minced parsley

Make the spaghetti cook into salted boiling water; meantime heat up into a frying pan the extra-vergine olive oil with the 2 cloves of garlic and the entire chili pepper. When the oil will be tasty and the garlic gilded, add the bread crumbs and brown it for a while; than add the nuts and the cream, mix all together and warm it for a while.
Take away the garlic pieces and the hot pepper, than put aside the sauce; bolt down the spaghettoni 4 minutes before the time indicated on the package and keep the baking water. Put the pasta into a bowl with 3-4 half cups of water and end the cooking on high fire; incorporate the grated parmigiano, the Jamaica's pepper and the parsley. Serve the spaghetti hot.
 

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