Sunday, 22 June 2014

a lobster in the cherries my recipe / un’aragosta tra le ciliegie la mia ricetta

It was a perfect combination between a lobster, freshly fished in the Scottish water, that my loved husband has brought me yesterday and the Soldano handicraft making linguine pasta!
I soon have think to make a quick dish to eat in the garden with the family and here is my recipe:

1 whole lobsters 600g
12 peeled tiger prawns
Soldano handicraft dried linguine
500g chopped tinned plum tomatoes
50g chopped red onion
1 cherry red pepperoncino under oil
30ml Tripaldi extra virgin olive oil
100ml red wine port
100g butter
few sugar, salt, garlic, parsley and basil
1 bay leaf and a lemon
100g cherry tomatoes
50g rocket

Prepare the spicy sauce for the linguine, brown the onion, garlic and the bay leaves in the oil for 5 minutes. Add the port, tomatoes, salt and a pinch of sugar. Cook for 20 minutes and when ready pass through a fine sieve. Taste and add more salt and the basil.

Now bring a large pot of salted water to the boil. Add the lobster and cook for 3 minutes. Remove from the pan and leave to cool. Then split the lobster in half-length way, remove the tail meat and cut in to three pieces. Keep the lobster shell and clean. Crack the claws and knuckles, remove the meat.

Cook the linguine in seasoned water for 8-10 minutes. Melt the butter in a medium pan, add the prawns and finish to cook for other 2 minutes.

Open the grill in your oven and put the prawns with an add of parsley, salt and lemon juice into the lobster shell and place under a pre-heated grill for few minutes.
Place the lobster on a side board or plate, and the linguine with some cherry tomatoes on the other side with a finish of rocket.
Buon Appetito..!!
1 aragosta di 600g
12 gamberetti sgusciati
400g linguine 
Soldano fatte a mano
500g pelati a pezzi in barattolo
50g cipolla tagliata
peperoncino rosso piccante sott'olio
30ml olio extra-vergine d'oliva Tripaldi 
100ml vino rosso porto
100g burro
poco zucchero, sale, aglio, prezzemolo e basilico
1 foglia di alloro e un limone
100g pomodorini a ciliegia
50g rucola

Preparate la salsa piccante per le linguine. Soffriggere la cipolla con l'aglio e la foglia di alloro in un po' d'olio per 5 minuti. Aggiungere il vino rosso, i pomodori, sale e un pizzico di zucchero. Cuocere per 20 minuti e quando e' pronta passarla al setaccio. Assaggiarla e aggiungere sale e basilico.

Adesso mettete in una pentola larga dell'acqua salata e portate ad ebollizione. Immergetevi l'aragosta e cuocetela per 3 minuti. Toglietela dalla pentola e lasciatela raffreddare. Ora potete tagliarla a meta' in lunghezza, rimuovete la carne dalla coda e tagliatela in 3 pezzi. Conservate il guscio pulito dell'aragosta. Rompete gli artigli e le nocche ed estraete la polpa.

Cuocete le linguine in acqua salata per 8-10 minuti. Fate sciogliere il burro in una pentola media, aggiungetevi i gamberetti e lasciate cuocere per altri 2 minuti.

Accendete il grill sotto il vostro forno e mettete i gamberetti con aggiunta di prezzemolo, sale e il succo del limone, dentro il guscio dell'aragosta e riponete il tutto sotto il grill per pochi minuti.
Sistemate l'aragosta da un lato di un tagliere di legno o su di un piatto e aggiungetevi le linguine con qualche pomodorino a ciliegia dall'altro lato, finite con un po' di rucola.


  1. I usually can't cook worth anything, but this was really simple and it turned out great! Thanks

  2. Excellent and easy recipe with Calabria products, I will make it!!

  3. marcella sicca22 June 2014 at 17:12

    Che bontà questa ricetta veramente molto originale e sicuramente molto gustosa grazie dei consigli

  4. Wow, i love this recipe, original and very easy...Calabria's products are the best!

  5. Da perderci letteralmente la testa, una ricetta strepitosa. Bella anche da vedere

  6. assolutamente spettacolare questo piatto deve essere anche molto ma molto buono da provare!!!

  7. A great recipe! It really looks gorgeous! A great suggestion to take in my kitchen!

  8. Yum I like your reviewers and wasn't very difficult to make your dish. I also agree that a splash of lemon at the end is nice! Thank you

  9. I am a novice cook, but I wanted to impress my date with something you might find at a fancy restaurant. This recipe made me look like I knew what I was doing with great Italian products! Thanks for sharing!

  10. Easy and luxurious, this recipe is rich and velvety and I love the tagliatelle too!! I am sure to please my boyfriend!! Thank you :)

  11. Really good recipe, very good and tasty too. I will try to reproduce it. Thanks

  12. I made this tonight to celebrate the completion of our kitchen remodeling. My husband says it is the BEST lobster he has ever had!

  13. Wow! What an excellent recipe made with fantastic Italian ingredients!! Thanks

  14. che bontà e che acquolina complimenti!

  15. So delicious!! I love it!
    I'm followin' you :)


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