Lobster-filled ravioli wrapped in the scent of the sea, with chicory, anchovies and crunchy breadcrumbs. A meeting of intense and authentic flavours, where the salty taste is combined with bitter notes and crunchiness for a dish that tastes of waves and sunshine.
Lobster Granpanzerotti with anchovies, chicory and breadcrumbs
30 minutes
average
2 people
Ingredients
Lobster Granpanzerotti
1 pack (200g)
anchovy fillets
10g
breadcrumbs
70g
chicory
250g
garlic cloves
2
extra virgin olive oil
to taste
salt
to taste
preparation
1
First of all, pour 10g of extra virgin olive oil into a pan, pour in the breadcrumbs and let them toast, stirring continuously until the crumbs are well browned. Set aside.
2
Meanwhile, bring a pot of salted water to the boil and drop in the carefully washed chicory leaves. Boil them for 10 minutes and drain them, keeping the hot cooking water aside.
3
In the previous skillet pour 10g of extra virgin olive oil again, combine the whole peeled garlic cloves and the anchovy fillets drained from the oil. Take a ladle of hot water from the pot and pour it into the pan, cook the anchovies for about ten minutes.
4
Now cook the Lobster Granpanzerotti in the previous pot for 5 minutes.
5
Combine the boiled chicory leaves with the sauce of the cooked anchovies, always add some cooking water as necessary and amalgamate the flavours. Finally, add the Granpanzerotti and sauté for 1 minute.
6
Serve the Granpanzerotti on the table with a hearty sprinkle of crispy breadcrumbs!
In this recipe:
Granpanzerotti ravioli with lobster
A brand new recipe that stands out for its irresistible harmony of flavours! Cooked in oil and sautéed vegetables, the lobster is then simmered in white wine to bring out all of its flavours during cooking: the addition of potatoes and mayonnaise ties everything together for a wonderfully rounded and irresistible flavour.
LET YOURSELF BE INSPIRED
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