Caramelle All’astice Recipe
lobster, mascarpone and lemon zest filled housemade “little candies” in a basil pesto crema
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Ingredients
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Pasta
Filling
Basil Pesto Crema
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms. Knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Lobster Filling
In a bowl, mix together the chopped lobster meat, mascarpone cheese, lemon zest, and salt until well combined. Set aside.
Pasta Assembly
- 3
Roll Out the Dough
After the dough has rested, roll it out thinly using a pasta machine or rolling pin. Cut into squares or circles.
- 4
Fill the Pasta
Place a small spoonful of the lobster filling in the center of each pasta square/circle. Fold over and seal the edges using a fork, ensuring no filling escapes.
Basil Pesto Crema Preparation
- 5
Make the Pesto
In a food processor, combine basil leaves, pine nuts, garlic, and salt. Pulse until coarsely chopped. With the processor running, slowly drizzle in olive oil until smooth. Stir in the grated Parmesan cheese. Add heavy cream and blend until creamy.
Cooking the Pasta
- 6
Cook the Caramelle
Bring a large pot of salted water to a boil. Add the filled pasta and cook for 3-4 minutes or until they float to the surface. Drain and set aside.
Serving
- 7
Plate the Dish
On a plate, create a swirl of basil pesto crema. Arrange the cooked caramelle on top and drizzle with additional pesto if desired. Serve immediately.
