Cooking time: 4 / 6 minutesDescription
Features
Ingredients
Durum wheat semolina, eggs 32%, cuttlefish ink 2% (cuttlefish gland 40%, water, salt)
Format
Long pasta
Thickness of the pastry
1,8 - 2,1 mm
Width
2 mm
Appearance
Deep black color, rough and porous crust
Bouquet
Typical of egg pasta with light notes of cuttlefish ink
Useful Info
Product lifespan
18 months from the production date
Food container
Store in a cool, dry, well-ventilated place, away from heat and light sources.
Allergens
Gluten, eggs, molluscs and derivatives
May contain soy, mustard, shellfish, fish and milk
Average nutritional values (per 100g)
KCAL: 373
KJ: 1578
Fat: 5,5 g of which saturated 1,7 g
Carbohydrates: 64 g of which sugars 1,45 g
Protein: 15 g
Sale: 0,46 g
Cooking methods
Cook in plenty of salted water (about 2 litres per 100 g of pasta).
Immerse the pasta without stirring for the first minute to preserve its length.
Cook over high heat for the indicated time, then stir in the seasoning to enhance it.
structure and flavor.
Italian quality
Produced and packaged in Italy
Wheat grown and milled in Italy
From the Cookbook
Chitarrine with cuttlefish ink with lobster in its bisque, broccoli and tomato
Cook the fenced lobster in court bouillon for a few minutes, drain, leave to cool and remove the pulp without breaking it, remove the pulp from the claws. Filter the court bouillon. Separately, in a non-stick pan, roast the pieces of carcass over a low heat in extra virgin olive oil with the chilli pepper, garlic and shallot, add the tomato paste and red wine. Wet with the lobster cooking court bouillon making it evaporate, and season with a little salt and pepper. Filter with etamine and reduce to desired density. Cook the chitarrine with cuttlefish ink in plenty of salted water for 4 minutes together with the halved broccoli, and sauté them in the sauce together with the sun-dried cherry tomatoes. If necessary, add a little cooking water.
Arrange the crumpled chitarrine in a pyramid shape on individual plates, decorate the claw and broccoli with the lobster pulp. Stain with EVO oil.
For the sauce
- 2 live lobsters of 400 g each
- 200 g cleaned broccoli florets
- 100 g sunny tomato
For the lobster bisque
- 60 g EVO oil
- 5 g garlic
- chilli to taste
- 100 g shallots
- 300 g lobster carcass
- 5 g basil
- 100 g concentrated tomato
- 100g red wine
