Lobster Granpanzerotti are paired with a delicate saffron sauce that enhances their elegant and refined flavors. Confit cherry tomatoes add a pleasant sweetness and a subtle tangy note, creating a sophisticated balance of flavors and colors.
Lobster Granpanzerotti with Saffron Sauce and Confit Cherry Tomatoes
25 minutes
Easy
2 people
Ingredients
Granpanzerotti Aragosta
1 pack (200g)
Saffron
1 sachet
Water
2 galsses
Cherry tomatoes
150g
Fresh basil
2/3 leaves
Extra virgin olive oil
to taste
Brown sugar
to taste
Salt
to taste
preparation
1
Cut the cherry tomatoes in half and arrange them in the basket of an air fryer or on a baking tray lined with parchment paper. Drizzle with extra virgin olive oil, season with a pinch of salt and a sprinkle of brown sugar, then cook at 180°C (355°F) for about 20 minutes, until slightly wilted and caramelized.
2
Meanwhile, pour 1 glass of water, a drizzle of extra virgin olive oil, and a pinch of salt into a large frying pan. Add the Lobster Granpanzerotti and cook over medium-low heat, stirring gently, until the water is almost completely absorbed and a creamy sauce begins to form.
3
Dissolve the saffron in 1 glass of water, stirring thoroughly. Pour the mixture into the pan with the Granpanzerotti and continue cooking for a few minutes, until a smooth, velvety sauce evenly coats the pasta.
4
Arrange the Granpanzerotti on the plate, complete with the confit cherry tomatoes, a few basil leaves and serve immediately
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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