Garbugli® – Coarse taglierini, truffle sauce and lobster, marinated asparagus and raspberry reduction
x4
Ingredients for 4 people
Marinated asparagus:
1 small bunch of asparagus
A few drops of raspberry vinegar or similar
Extra virgin olive oil, salt and white pepper to taste.
50 g fresh raspberries
Garbugli® – coarse taglierini:
400 g Garbugli® – coarse Taglierini – Divine Creazioni®
300 g Sugosi® Truffle Sauce
The meat from one lobster
Extra virgin olive oil, salt to taste
Procedure
PREPARATION:
Clean and peel the asparagus, steam and cut as desired. Then marinate with salt, pepper, extra virgin olive oil and vinegar.
In a non-stick pan, lightly brown the lobster meat in a little extra virgin olive oil; then add the Sugosi® Truffle Sauce and slightly reduce.
Cook the Garbugli® – Coarse Taglierini in salted boiling water, drain them when still al dente and finish cooking directly in the pan with the sauce, adding the asparagus. Serve in individual portions.
TIPS:
It is possible to personalise this recipe by using different ingredients, such as cleaned red shrimp or scampi to substitute the lobster, and green vegetables as desired instead of the asparagus.
