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Ingredients
- 1 scalogno
- 40 g di burro
- 1 rametto di rosmarino fresco
-
600
g di astice, solo la polpa fresca
or 600 g di astice, solo la polpa, congelato (veder consigli) - 30 g di brandy
- 150 g di ricotta vaccina (vedere consigli)
- ½ cucchiaino di sale
- 1 pizzico di pepe
Pasta fresca
- 300 g di farina tipo 00 + q.b.
- 3 uova
- 10 g di olio extravergine di oliva
Sautè di vongole
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 50 g di olio extravergine di oliva
- 1 spicchio di aglio
- 1 peperoncino secco piccante
- 1000 g di vongole veraci, fresche e pulite
- 500 g di acqua
- Nutrition
- per 1 porzione
- Calories
- 2510.3 kJ / 600 kcal
- Protein
- 46.3 g
- Carbohydrates
- 41.7 g
- Fat
- 25 g
- Saturated fat
- 7.7 g
- Fiber
- 0.1 g
- Sodium
- 31.7 mg
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