Pannocchie pasta filled with lobster served in a light zucchini sauce with its flowers
Serves two
120 g of fresh hand made pasta cut into disks
120 g of boiled lobster pulp
20 g of zucchini flowers
45 g of zucchini
50 g of fresh ricotta cheese
60 g of ripe tomatoes
100 g of tomato sauce
20 g of fish stock
Extra-virgin olive oil
20 g of shallots
Cognac used to flambé
Fresh marjoram
Salt and pepper
Fresh minced parsley
Fry the shallot with oil in a pan. Add the lobster and brown it all together. Flambé it with the cognac. Remove the pan from the cooker. Pour the lobster in a mixer with the ricotta cheese, the marjoram, salt and pepper.
Fill the pasta with the mixture and fold it in the shape of a cob.
Cook the pasta in salted boiling water for about three minutes and then drain and pour them in a pan with the zucchini cut into dices, the zucchini flowers, the tomatoes cut into cubes, the tomato sauce and the fish stock.
Serve in a dish topped with minced parsley.
