Ingredients for 4 people
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
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.
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.