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Wednesday, April 18, 2012
Fresh Pappardelle with Ramps and Lobster
Ingredients:
1 pound Fresh Pappardelle,
Salt and Freshly Ground Pepper,
3 tablespoon Extra Virgin Olive Oil,
2 cloves Garlic (sliced)
Red pepper chile flakes (to taste)
6 Ramps
1-1 1/2 pound Cooked Lobster
1/4 cup Toasted bread crumbs (for garnish)1/4 cup White Win
ingredients
1 pound Fresh Pappardelle
instructions
Bring a large salted pot of water to a boil. Drop the parpadelle and cook until al dente, about a minute.
ingredients
3 tablespoon Extra Virgin Olive Oil
instructions
In a large skillet over medium-high heat, add the olive oil.
ingredients
2 cloves Garlic (sliced)
6 Ramps
Red pepper chile flakes (to taste)
Instructions:
1 pound Fresh Pappardelle
Instructions:
Bring a large salted pot of water to a boil. Drop the parpadelle and cook until al dente, about a minute.
Ingredients:
3 tablespoon Extra Virgin Olive Oil
Instructions:
In a large skillet over medium-high heat, add the olive oil
Once hot, add the garlic and ramps and sautee until just tender, about 3 minutes. Add chile flakes to desired heat.
Ingredients:
1-1 1/2 pound Cooked Lobster
1/4 cup White Wine
instructions
Chop the lobster into small chunks and add to pan, cooking another 1-2 minutes. Deglaze the pan with white wine.
Ingredients:
Salt and Freshly Ground Pepper
1/4 cup Toasted bread crumbs (for garnish)
Instructions:
Add pasta to pan and toss to coat, adding a ladleful of the pasta cooking water if necessary to loosen the sauce. Season with salt and pepper and serve with a sprinkle of bread crumbs on top. print
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