Lobster Corn and Tarragon Caramelle
User Reviews
5
6 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
10 mins
Lobster Corn and Tarragon Caramelle
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 recipe fresh pasta
- semolina flour for dusting
filling
- 2 tablespoons butter unsalted
- 2 tablespoons shallot minced
- 1 garlic clove, minced
- corn kernels from 1 large ear
- 6 ounces mascarpone cheese softened
- 3 ounces ricotta cheese part skim
- 2 ounces Parmesan Cheese grated
- 8 ounces lobster meat poached and cooled, diced
- 1 tablespoon chives thinly sliced
- 1 ½ teaspoons tarragon minced
- salt to taste
- black pepper to taste
assembly
- 1 egg large, lightly beaten
- 4 tablespoons butter unsalted
- Parmesan Cheese grated, optional
- microgreens optional
- basil leaves, optional
Instructions
- Make pasta according to recipe instructions.
- Divide pasta dough into 4 pieces. Cover all but 1 piece, loosely with a towel.
- Roll quarter piece of dough into a 24”x4” rectangle, about 1/8” thick and cut into 32 (1.5”x2”) pieces. Repeat steps 2 and 3 with remaining dough.
- For filling: Melt butter in a skillet over medium-high heat. Add shallot, garlic and corn and sauté for 3 to 4 minutes. Season with salt and pepper. Remove from heat and cool.
- Place mascarpone, ricotta and Parmesan in a large mixing bowl and mix together. Add remaining ingredients, including the sautéed corn mixture, season with salt and pepper and fold together until fully combined.
- To assemble: Beat together egg and 1 tablespoon water. Brush a piece of cut pasta with egg wash and fill with 1 heaping teaspoon lobster filling. Roll pasta into the shape of a cigar.
- Making sure the pasta is seam-side down, press down to seal on both sides of the filling and then pinch the dough in the same place, making small candy-shaped, filled pasta.
- Repeat steps 6 and 7 until all of the pieces of cut dough have been used. Place finished caramelle onto a baking sheet sprinkled with a light coating of semolina flour.
- To serve: (For about 2 people, 20 caramelle) Fill a pot with water and bring to a boil. Add a small handful of salt and add about 20 caramelle to the pot. Stir. Bring water back up to a boil and continue to boil until caramelle begin to float to the top, 4 to 5 minutes. Meanwhile in a skillet over medium heat, melt butter. Using a slotted spoon, strain caramelle from the boiling water to the melted butter and sauté for 2 to 3 minutes. Season with salt and pepper.
- Divide pasta onto two plates and top with grated Parmesan, micro greens and fresh basil leaves. Serve.
Notes
- *Makes 128 pieces
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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