LOBSTER SPAGHETTI

LOBSTER SPAGHETTI 

Spaghetti with lobster in addition to being a tasty dish and very tasty, represent a range of impressive, elegant and sophisticated. However, the preparation is very simple. 

Ingredients: 

-2 Lobsters 500 g; 
-1 Shallot; 
-1 Clove of garlic; 
-oil Ages; 
-prezzemolo; 
1 liter of tomato sauce; 
-1 / 2 cup white wine; 
-400 Gr spaghetti; 
-Salt and pepper. 

preparation 

Let's start by mincing the shallot and causing wilt in the oil with the garlic. 
Divide the lobsters in half in the longitudinal direction with the aid of a shears. Furthermore break the claws with a meat tenderizer, so as to spill the meat contained therein. 
Add the shallots to the pan, making them jump. deglaze with white wine and cook over high heat for a few minutes. 
Add the tomato puree, add salt and cook over low heat, stirring occasionally. 
Meanwhile Boil the spaghetti in salted water. coock to be firm to the bite 'al dente' and put in the pan for mixing lobsters. Jump(mix) to flavor the pasta, add some pepper and serve on a platter. at the end garnish with chopped parsley. 

Serves: 4 people; 
Difficulty: medium; 
Cooking time: 30 minutes; 
Total preparation time: 50 minutes

Farro salad with sliced ​​tomatoes

Farro salad with sliced ​​tomatoes 

If you want to make a fresh dish for the table during a summer lunch, opt for this farro salad enriched with sliced ​​tomatoes. It is a simple recipe to make and is usually enjoyed by all. 

Ingredients for 4 people: 

- 300 g of spelled 
- 4 large tomatoes 
- A few leaves of basil 
- A bunch of chives 
- Extra virgin olive oil 
- salt 
- pepper 


Thoroughly wash the tomatoes and, after dividing in half with a sharp knife, cut into slices not too thin. Salt them lightly and leave it at least for about ten minutes inside a colander or, alternatively, over a grid. In this way lose much of the vegetation water contained in the pulp. 

When you buy tomatoes to prepare this dish, choose those that have completely red but still firm flesh. 

Fill a pot with cold water and put it on the stove over high heat. When just begins to boil, add salt and pour in the farro previously washed. 

After about twenty or twenty-five minutes it will be cooked to perfection. Drain and quick wash with the tap water. 

Put the boiled farro in a bowl, add the sliced ​​tomatoes and chopped chives with a knife. Salad seasoned with a pinch of salt, freshly ground pepper and a few tablespoons of good quality oil. Mix everything and remember to decorate the plate with a few leaves of fresh basil before bringing it to the table.

Bruschetta with pesto and basil

Bruschetta with pesto and basil 

Bruschetta with pesto and basil is a very simple recipe that anyone can achieve, even those who are not good in the kitchen. Since there is nothing to cook, it is a summer dish that can be served cold or at room temperature as an appetizer or as a main dish. It is also suitable for vegans and vegetarians. 

Ingredients for four people: 

- 4 slices of whole grain bread 

- A clove of garlic 

- A handful of fresh basil and a handful of cherry tomatoes (or cherry) 

- For the pesto: 

- 40 grams of basil 

- 40 grams of pine nuts 

- 15 grams of parmesan cheese 

- 15 grams of pecorino cheese 

- Extra virgin olive oil 

The first thing is to prepare pesto. Simply wash and dry the leaves, then blend them together with pine nuts and cheese until you get a thick cream and keep it in a jar covered with half an inch of oil. Take the slices of bread and grill ten minutes to each part, until they become amber or, depending on the tastes, golden and crispy: this operation can be performed with the aid of a grid, or of a pan to be used as plate . Rub each slice with a clove of garlic, then spread the pesto on; decorated with a few leaves of basil to taste and, if desired, even with a couple of cherry tomatoes. Ultimate all dressed with a drizzle of extra virgin olive oil and a pinch of salt.