A staple sight in coastal Italian restaurants, lobster (aragosta in Italian) nevertheless sits at the very top of the table in terms of rich, indulgent tastes. So we’re treating the lobster meat with due respect - hand-filling our tortelloni (literally “big pies” or “big cakes”) for a generous, fresh taste.
Our indulgent lobster tortelloni are lavished in a beautiful caper butter and served with fresh samphire, known poetically in Italian as asparagi di mare ("asparagus of the sea"). Taken together, this salty but subtle combination enhances the seafood flavour of this wonderful pasta dish from the Italian coastline.
samphire & lemon pangrattato (breadcrumbs) highlighting - but not overpowering - the subtle seafood flavours of this elegant pasta dish from the Italian coastline.
Ingredients (allergens in bold):
Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Water, Salt.
Filling (44%): Lobster (Crustacean) (37%), White Fish, Ricotta Cheese (Milk), Tomatoes, White Wine (Sulphites), Parsley, Olive Oil, Butter (Milk), Garlic, Black Pepper, Salt
GARNISH INGREDIENTS: Tarragon butter (Butter (Milk), Tarragon, Salt, Pepper), Samphire
Find recipe card here
|Lobster Tortelloni with Fresh Samphire & Caper Butter||Grams||Calories|