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!
LET YOURSELF BE INSPIRED
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