Rags to lobster
Instructions
Cut into 3 cm Zucchini sticks, celery and Aubergine, the same fate with fennel.
Chop the onion and gilds it with a knob of butter.
Blanched celery sticks.
In a pan heat three tablespoons of olive oil with two stalks of parsley and garlic, FRY, remove the herbs, add the cooked onion, Zucchini, eggplant, celery and fennel, salt and pepper.
Bring everything to cooking.
Boil lobsters 8 minutes, remove the pulp, season a few minutes with the tomatoes peeled and cut into small cubes and two tablespoons of olive oil.
Boil the "rags" (they are squares of egg pasta), drain into the pan of vegetables, stir, add lobsters, served.
Accompanying wines: Soave Classico DOC, "Orvieto" classic "DOC, Gravina DOC.
Ingredients and dosing for 6 persons
- 350 g of type pasta rags
- 2 lobster
- 1 onion
- 1/2 eggplant
- 1 courgette
- 1/2 cooked fennel
- 3 perini tomatoes
- 1 clove of garlic
- 2 stems of parsley
- Butter
- 5 tablespoons of olive oil
- Salt
- Pepper