Saturday, February 26, 2011

Fantastic Firsts: Paccheri di Gragnano con Sugo Di Astice e Pomodorini del Piennolo by Chef Giovanni Pastore


During a recent trip to Città del Gusto Napoli, I tried this dish prepared by chef Giovanni Pastore. He used Canadian lobsters alongside piennolo tomatoes to come up with a fantastic international first course. Here is the recipe.

Ingredients for 4 people:
Paccheri di Gragnano (pasta) 400 gr.
Piennolo tomatoes with organic sauce 300 gr.
Canadian lobster nr. 2
Extra virgin olive oil
2 cloves of garlic
Red pepper
Parsley
White wine (falanghina is reccomended) 1 glass
Salt to taste

Procedure:
First, brown the garlic in extra virgin olive oil along with the red pepper flakes.. Add the lobster which has beencut in half and cook well. Deglaze with white wine, add the tomatoes (diced), salt and cook for 10 minutes.
In the meantime, cook the pasta al dente in salted boiling water. Toss the paccheri in the lobster sauce..
Serve with half a lobster for each serving along with chopped parsley..

Enjoy!

2 comments:

  1. Ciao Lello, that afternoon, sticking with the Canadian theme, we had the choice of pairing this dish with three different whites from Canadian wineries. On hand was a Chardonnay 2007, Pinot Gris 2009 and Gewurztraminer 2008. But you know me, I woud have to go with Greco di Tufo from Irpinia :-)))

    ReplyDelete