cuisines diets

Carbonara di Astice is a classic Italian dish that you can now learn to make at home. With lobster and deliciously made pasta, you have yourself a wonderful meal straight from Italy.

Carbonara Di Astice

【For The Imitation Lobster Meat】 ㅤ ㅤ ㅤ ㅤ

tbsp Extra virgin olive oil

Garlic

Imitation lobster meat

【For The Paste】 ㅤ ㅤ

Qt Hot Water

Fettuccine

【For The Scallops & Lobster】 ㅤㅤ ㅤ

tsp Extra virgin olive oil

Scallops

Salt

tbsp Butter

Lobster tails

tbsp White wine

Thyme

【For The Egg Yolk】 ㅤ ㅤ

Egg yolk

parmesan cheese

¼ tsp Ground black pepper

【Garnish】 ㅤ ㅤ

tbsp Chopped parsley

tsp Mediterranean spiced bread crumbs (optional)

To prepare the carbonara, start by putting the water for the pasta on the fire and add salt.

Heat a drizzle of oil in a saucepan, add the peeled and sliced clove of garlic. Add the lobster and cook for 1 minute.

Remover the lobster and set aside. Add the scallops to the pan and let cook one side for 3 minutes. Add salt on the raw side. Once one side is cooked, turn the scallops to cook the other side and add salt to the previously cooked side.

Now add the butter and the lobster tail. Add the wine to the saucepan and let it cook until all the alcohol has evaporated about 3 to 5 minutes.

Now remove both, lobster and scallops and set aside.

As soon as the pasta is al dente, drain the fettuccine, and put them in the same pan. Add a little bit of thyme and nutmeg. Then cook for about a minute, stirring continuously, so that the starches are released from the pasta, and adding the cooking water as needed.

Mix all the ingredients of【For The Egg Yolk】.

When pasta is cooked turn off the heat and pour in the egg yolk mixture and the lobster. Mix well and add a drop of water from the pasta if needed.

https://www.tasteshow.com/carbonara-di-astice

How to make a Carbonara Di Astice

You can learn to make this Fresh Salmon with Asparagus and Wild Mushroom dish with this step by step recipe. It is classy, nutritious and delicious.

Fresh Salmon With Asparagus, Wild Mushrooms, and Niçoise Sauce

【 Nicoise Sauce 】

Tomato

Basil

Lemon zest

tsp Capers

Black olives

garlic

Lemon, juiced

Olive oil

½ tsp Ground black pepper

Asparagus

Salmon

Jumbo Shrimp

Mushroom

½ tsp Ground black pepper, divided

Prepare the ingredients in advance, then combine 【Nicoise Sauce】, check for the season, put aside.

Peel the skin of the asparagus and cut the ends.

Cut the salmon into fillets and sprinkle with ¼ tsp salt and ¼ tsp pepper.

Heat a cast-iron skillet on high heat and coat with olive oil. Place the salmon on the skillet skin side down and pan fry for 3 minutes.

Then flip the salmon and pan fry for additional 3 minutes.

Heat oil on medium-high heat in a nonstick skillet olive oil, add asparagus and cook for 4 minutes then remove and set aside.

Add mushrooms to the nonstick pan and cook until both sides of the mushrooms are golden brown then add ¼ tsp salt and ¼ tsp pepper to taste.

https://www.tasteshow.com/fresh-salmon-with-asparagus-and-wild-mushrooms-and-nicoise-sauce

How to make a Fresh Salmon With Asparagus, Wild Mushrooms, and Niçoise Sauce

Shakshuka is a popular Mediterranean dish traditionally cooked in a one-pot cast iron pan. I like to eat this as a brunch with lite crisp grilled bread of your liking. The fire-roasted peppers and paprika add a smokey flavor to the tomato sauce the eggs poach in the sauce allowing them to soak up the flavors. finish with a punchy zesty garlic yogurt sauce and fresh cilantro.

Shakshuka

【 Dollop Yogurt Sauce 】

oz Greek yogurt

Lemon

Lemon juice

Tbsp Extra virgin olive oil

Each Garlic cloves

¼ Tsp Black pepper

【 For the Bread 】

Slices Bread

【 Shakshuka 】

Each Red bell pepper

chilies

Brown onion

cupㅤ Fire-roasted peppers

1½ Tbsp Smoked paprika

Cumin powder

Tsp Ground coriander

tomato

Big Eggs

[ For Saffron ]

tsp Saffron

¼ Cup White wine

【 Garnish 】

¼ Bu Chopped cilantro

Whisk together the【Greek Yogurt Sauce】in a medium bowl.

In a pot, sweat the peppers, onions, Fresno chilies, and garlic with the 3T of olive oil.

Add smoked paprika, cumin, and ground coriander. Cook shakshouka on low for 10 minutes (or until sauce is thick).

Add puréed canned tomato and cook for 15 minutes.

Add eggs for 3-4 minutes covered or until cooked soft enough to the desired doneness.

Sprinkle over chopped cilantro and dollop yogurt sauce.

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