Italiano
Fresh and the dish can only be as good as you’ll cooked and eaten. We publish this new recipe always received from our now more than fans, friend of isle Gianluca Costagliola. The love for his island, a passion for good food, and the link with his family, then pour in these writings that shares with us and with our readers to show everyone how beautiful, good and particular can offer as an island Procida. We publish cum.
“After the holidays, usually, it takes on a diet to get fit” athletic “lost. But if, on Sunday morning after the Christmas holidays, go out for a ride along with your daughter and this, past the fish market confidence, makes you realize you want to re-eat spaghetti with lobster he ate during the holidays, you do not think twice and ask the fishmonger friend of his two best lobster aquarium (neither too small nor too large) and then prepare the small as desired.
And what happens then? When that happens right after you come home and explain to your wife why you bought back the lobsters, fulfilling a wish of a child, you hear people say that we are always the same crazy dad and that the first face sweet we melt like butter in the sun. In fact, it’s true !! And I think that all fathers are aware and happy of being “buttery”. Being compared to the butter, however, immediately he gave me an idea on how to prepare the spaghettino sunday. Follow me in what I did.
I cut the lobsters for long and I cleaned them, breaking the claws and extracting the pulp.
Meanwhile, in a large frying pan I heated oil with a clove of garlic and then I put in the pot even lobsters from the pulp and chunks taken from the claws. Everything, together with three slices of lemon, of course local control to write it. After just two minutes I removed both the garlic lemon and continue cooking two lobsters for a few minutes over low heat. About ten.
In a small pot, meanwhile, I melted the butter adding the juice of one lemon and chopped parsley. Then together with a pinch of salt I added the zest of half lemon and I mixed until a thick sauce.
Extinguished the fire, I added a little chopped parsley. And that smell that emanated. Drained the pasta, I whipped it together with the tasty and fragrant sauce. I served the small and the rest of the company.
I seemed all happy and satisfied. These are the ingredients that I used for 4:
400 grams of durum wheat spaghetti, fresh lobster 2 medium cloves of garlic, juice and zest of one lemon Procida (otherwise at least 2 lemons), parsley in good quantity, salt, olive oil and 200 g butter.”
