Homemade rigatoni with lobster bolognese
90 min
Allergens
Ingredients for 5 portions
Calculate portions
Bolognese
0.5 kg
Pesto sauce
0.125 l
Lobster
0.5 kg
Garlic, bulb
1.0 ud
Onion
0.1 kg
Tomato
0.07 kg
Brandy
0.01 l
Fumet
0.3 l
Sunflower oil
0.04 l
Soya lecithin
6.0 g
Table salt
3.0 g
Sakura Mix shoots
0.005 kg
Patissiere flour
0.25 kg
Table salt
4.5 g
Water
0.083 l
Leek
0.2 ud
Minced meat
0.1 kg
Table salt
1.875 g
Dried thyme leaves
0.25 g
Dried oregano
0.25 g
Red wine
0.05 l
Sunflower oil
0.013 l
Tomato sauce
0.375 l
Table salt
1.0 g
Olive oil
0.1 l
Garlic, bulb
1.0 ud
Parmesan cheese
0.05 kg
Elaboration
For the rigatoni:
- Make fresh pasta in a pasta machine.
- Extract the pasta formed with the rigatoni extraction piece (macaroni with grooves and straight cut).
- Cook and cool the pasta.
For the lobster bolognese:
- Tie the lobster.
- Blanch in boiling salted water for one to two minutes.
- Cool the lobster in salted water.
- Drain and peel the lobster. Set aside the head, shell and remaining shells of the lobster.
- Chop the lobster meat.
- Prepare a well-seasoned bolognese by replacing the beef with minced lobster meat and reducing the amount of tomato sauce initially set at 10%.
- Drain the lobster bolognese well so that it can be used as a filling.
- Stuff the rigatoni with the lobster bolognese.
For the lobster coulis:
- Cut the lobster heads, shells and shells into small pieces. Sauté them in a frying pan.
- Add the chopped vegetables and sauté until soft.
- Flambé with the brandy.
- Add the cream and cook for approximately 10 minutes.
- Add salt and gently squeeze the ingredients to extract the flavour.
- Add the soya lecithin and dissolve.
For the pesto sauce:
- Make a well emulsified pesto sauce.
For the decoration:
- Select some microsprouts of Sakura mix.
SET UP
- Steam the stuffed rigatoni.
- Temper the lobster coulis and emulsify with a hand blender to produce a foam. Collect the foam with a spoon (lobster air).
- Paint a thick line on the base of the tray with the pesto sauce with the help of a brush.
- Arrange the stuffed rigatoni (macaroni) on the pesto line.
- Cover the rigatoni with the lobster air.
- Decorate with chopped chives.
Nutritional information (1 portion)
Energy
10998.8
kcal
Carbohydrates
152.58
g
Proteins
23.83
g
Lipids
1140.98
g
Fiber
8.51
g
Saturates
152.46
g
Monounsaturated fatty acids
72.18
g
Polyunsaturated fatty acids
422.79
g
Cholesterol
78.47
mg
Calcium
2161.24
mg
Iron
5.36
mg
Zinc
3.41
mg
Vitamin A
341.12
ug
Vitamin C
58.57
g
Folic acid
175.02
ug
Salt (Sodium)
1607.2
mg
Sugars
12.3
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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