We have the pleasure to feature today another gourmet recipe from Barilla Executive Chef Lorenzo Boni, who presents a delicate balance between sea and turf in this autumn pasta dish: Barilla Campanelle with Lobster and Sautéed Porcini Mushrooms.
BARILLA CAMPANELLE WITH LOBSTER AND SAUTEED PORCINI MUSHROOMS
A recipe by Chef Lorenzo Boni
(serves 4-6)
INGREDIENTS
- 1 box Barilla Campanelle pasta
- 4 tablespoon Academia Barilla Monti Iblei extra virgin olive oil
- 1 cup celery
- 1 cup carrots
- 1 1/2 cup onion
- 1 clove garlic
- 2 tablespoon tomato paste
- 2 cups Porcini mushrooms
- 1/2 tablespoon parsley
- 1 1/2 lobster, medium size
- Academia Barilla Natural Sicilian Sea Salt with Black Olives, to taste
- black pepper, to taste
PREPARATION
Bring a large salted pot of water to a boil and blanch lobster for 5 minutes with celery, onions, carrots.
Peel lobster and chop shells and head. Return shells to the blanching water along with tomato paste and keep cooking for 20 minutes. Dice lobster meat and set aside.
Bring a large salted pot of water to a boil and begin to cook pasta. In sauté pan cook garlic with 3 tbs of olive oil for about two minutes then add the remaining onions and continue sautéing for 2 minutes. Add lobster meat and cook through.
In separate pan sauté mushrooms in 1 tablespoon extra virgin olive oil on high heat until wilted down a bit, then combine lobster with mushrooms.
Add 1 ladle of lobster cooking broth and reduce by an half, season with salt and pepper and sprinkle in parsley. Toss with cooked pasta and serve.
Thank you Chef Lorenzo Boni for this great recipe, it is always a pleasure to host your culinary creations!
Sorry Italian Food Lovers this time we didn’t have any dish picture or video, we hope you enjoyed the photo compositions we created for you with images found around the web and on blogs and websites such as Lobster Help, Rosa Jackson’s Edible Adventures, Veg Foodie Blog and Herbivoracious. Thank you!
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