Cavatelli

Cavatelli with Norway Lobster á la Crème – 4 servings

Type: Main courses

Ingredients

Cavatelli – type of pasta
360 g wheat flour (12.7 ounces)
140 g durum flour (5 ounces)
1 1/2 egg
350 g ricotta cheese (12.35 ounces)
8 raw Norway lobsters
or scampi prawns
durum flour
olive oil
50 g bacon, cubed (1.8 ounces)
400 ml cream (14 fluid ounces/1.6 cup)
100 ml white wine (3.5 fluid ounces/0.4 cup)
2 cloves of garlic in small cubes

Preparation

Knead wheat flour, durum flour, egg and ricotta cheese thoroughly and place in a refrigerator for 2 hours. Roll out in a pasta machine and cut into strips of approx. 1/2 cm.
The dough can also be rolled out with a rolling pin. Blanch the cavatellis for about 1 minute in lightly salted boiling water, then place in ice-water.
Shell, clean the Norway lobsters and turn them in durum flour, then fry in olive oil on a hot pan until golden.
Grill the bacon well, then add the garlic cubes and white wine. Boil until the consistency is thick, and add the cream. Now boil until a creamy consistency is obtained. Turn the cavetelli in this and heat.

The recipe is made by the gourmet chefs Jesper & Michael Koch. For more information look at Kocherier www.kocherier.dk.