From #AleKitchenSound, Chiffero #pastarmando with lobster and curry. The firm and delicate Maine lobster pairs perfectly with the more intense and aromatic flavor of the other ingredients. The curry is blended with oil to create a creamy mixture with oriental notes, while the lime-infused avocado softens the acidity. When plating, after blending the ingredients with the multigrain chifferi, Chef Borghese adds Apulian burrata and freshly ground pepper: succulent and bold flavors that further enhance the uniqueness of the dish. A truly explosive recipe!
Recipe by Alessandro Borghese
Ingredients for 4 people- 350 g of Chifferi Glutenfree
- 1 avocado
- 1 bunch of dill
- 1 burrata
- 4 already boiled lobsters
- Curry to taste
- EVO oil to taste
- Salt and pepper to taste
- Lime juice
Clean the boiled lobster, scooping out the meat. Cut the back and remove the intestines. Mince the meat with a knife and season it in a bowl with chopped dill, salt, pepper, and extra virgin olive oil. Add the avocado spheres and lime juice, mix well, and let it simmer. Bring the water for the pasta to a boil, season with salt, and add the chifferi. Separately, combine the curry with extra virgin olive oil. Drain the pasta, pour it into a bowl, and season with a few drops of curry oil and marinated lobster. Enjoy the chifferi garnished with shredded burrata and a sprinkling of freshly ground pepper.
