Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, linguine alla chitarra with lobster π¦ (gluten-free). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Linguine alla chitarra with Lobster π¦ (gluten-free) is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Linguine alla chitarra with Lobster π¦ (gluten-free) is something which I’ve loved my whole life.
Chop the onion and pour it in a pan with the chilly and the oil. Add the salt and the tomato passata. Spaghetti alla chitarra literally translates to 'guitar spaghetti' as, traditionally, it is pressed into long, square-shaped spaghetti strands using a stringed chitarra pasta cutter. Here the pasta dough is vacuum sealed and left to rest for a day, a cheffy trick to ensure the dough is smooth and fully incorporated.
To get started with this recipe, we have to prepare a few ingredients. You can cook linguine alla chitarra with lobster π¦ (gluten-free) using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Linguine alla chitarra with Lobster π¦ (gluten-free):
- Take Fresh parsley
- Take 50 g onion
- Make ready Chilly flakes or fresh chilly
- Prepare 40 g olive oil
- Prepare 600 g lobster meat
- Get 1 pinch salt
- Make ready 400 g tomato passata
- Make ready 350 g linguine pasta (gluten-free)
Traditionally, pasta dough is cut with a chitarra, an Italian-style pasta cutter named after the guitar (That's why it's called Pasta alla Chitarra). Heat a large straight-sided skillet over medium heat. Add the shallots, garlic and red pepper flakes and cook. A chitarra (pasta guitar) is a frame strung with music wire, used to cut fresh pasta into strands.
Instructions to make Linguine alla chitarra with Lobster π¦ (gluten-free):
- Chop the parsley and set aside
- Chop the onion and pour it in a pan with the chilly and the oil. Let it fry slightly for 2 min on medium heat.
- Then add the Lobster previously cut in pieces and let it fry for 2 min on high heat.
- Add the salt and the tomato passata.
- Cook it for 10 min at 100*C and stir It time to time.
- Place then a saucepan with 2/3 of water and bring it to boil.
- Add the salt and the linguine pasta. Let it cook as advices on the package if you like al dente, if not allow the pasta to cook for an extra 2-3 min
- Drain the pasta and add the sauce in it. Serve it with a pinch of olive oil and parsley that you previously set aside.
- Enjoy π
Add the shallots, garlic and red pepper flakes and cook. A chitarra (pasta guitar) is a frame strung with music wire, used to cut fresh pasta into strands. Chitarras originated in the Abruzzo region of Italy. One rolls out pieces of pasta dough by hand, places each sheet of fresh pasta on the wires, and presses the sheet through the wires with a rolling pin. Meaning 'guitar,' a chitarra looks like a double-sided harp, with strings set close on one side, farther on the other.
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