Cavatelli with Norway Lobster á la Crème – 4 servingsType: Main courses
IngredientsCavatelli – type of pasta 360 g wheat flour (12.7 ounces) 140 g durum flour (5 ounces) 1 1/2 egg 350 g ricotta cheese (12.35 ounces) 8 raw Norway lobsters or scampi prawns durum flour olive oil 50 g bacon, cubed (1.8 ounces) 400 ml cream (14 fluid ounces/1.6 cup) 100 ml white wine (3.5 fluid ounces/0.4 cup) 2 cloves of garlic in small cubes
Preparation
Knead wheat flour, durum flour, egg and ricotta cheese thoroughly and place in a refrigerator for 2 hours. Roll out in a pasta machine and cut into strips of approx. 1/2 cm. The dough can also be rolled out with a rolling pin. Blanch the cavatellis for about 1 minute in lightly salted boiling water, then place in ice-water. Shell, clean the Norway lobsters and turn them in durum flour, then fry in olive oil on a hot pan until golden. Grill the bacon well, then add the garlic cubes and white wine. Boil until the consistency is thick, and add the cream. Now boil until a creamy consistency is obtained. Turn the cavetelli in this and heat.
The recipe is made by the gourmet chefs Jesper & Michael Koch. For more information look at Kocherier www.kocherier.dk.
