Mezzi Paccheri dei Campi With Lobster
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An exclusive pasta recipe shared by chef Alain Alders: Mezzi Paccheri di Gragnano prepared with lobster, seasoned with basil and yoghurt mayonnaise.
06 November, 2015
serves for
8
total time
1
HR
5
MIN
ingredients
Lobster
2
Cucumber
1, mini
Pepino
3
Burrata
400 g
Yogurt mayonnaise
2 dl
Basil mayonnaise
2 dl
Sea fennel
4 sprigsa
Watercress
1 bunch
Basil oil
1 cup
Egg yolks
200 g
White wine vinegar
1 cup
Sugar
3 tbsp, powdered
Salt
15 g
Corn oil
1.7 l
Mustard
1 tbsp
Basil coulis
0.5 dl
Yogurt
50 g
Rice vinegar
20 g
Sunflower oil
300 g
Xanthan gum
3 g
Salt
to taste
Pepper
to taste
Preparation
For the basil mayonnaise
Make the mayonnaise on season with basil coulis.
For the yoghurt mayonnaise
All together in a measuring cup and then cheer with hand blender
Preparation
Egg yolk with vinegar, sugar and salt in a cutter and do let you mix.
Add corn oil.
Boil the lobsters for 3 minutes in court bouillon, clean them and cut the lobster meat tartare.
Drizzle with basil mayonnaise, shallot confit pepper and salt.
Cook the Mezzi paccheri di Gragnano (3 per person).
Fill the Mezzi paccheri di Gragnano with lobster tartare or spray cups yogurt mayonnaise and basil mayonnaise between (see picture) the burrata cheese on the cannelloni, and insert the mini cucumber half-moons.
Garnish with sprigs of watercress and sea fennel.
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