Ricetta Astice alla CatalanaSunday, August 28, 2011
It's a city that still do not know, but I think it deserves a photo tribute. This city survived the industrial crises, and its historical center was pretty much destroyed by an IRA bomb in 1996.
It is a city that lyes at the Peak District and Lake District's feet, which means that there probably are the best England's natural scenarios, with a beautiful romantic green and places of an old beauty.
While the city is in a middle of a full renovation, there still are majestic, innovative and modern structures.
Here's my little and partial tribute and to follow, my recipe, a lobster "alla Catalana".
Ingredients for 2 people
- 1 whole lobster alive (but mine was frozen)
- ground white pepper
- black salt
- 80 gr. of spinach
- 10 cherry tomatoes
- 2 shallots
- 1 carrot, cut into strips
- 1 stalk celery, cut into strips
- 1 peach
- some raspberries
- Extra Virgin Olive Oil (Dante)
- lemon juice
Meanwhile, peel and cut the vegetables and place them on your plate.
Prepare a vinaigrette with 3 parts of oil, 1of lemon juice, salt and pepper.
Drain the lobster, place it on a chopping board and cut it in two parts, starting from the head going down. A sharp chef's knife would do it.
Drizzle with the vinaigrette and enjoy it, before with your eyes and then with your mouth!
Greetings from Manchester :)
Astice alla catalana
Nonostante la città sia in piena fase di rinnovamento, ci sono strutture maestose, innovative e modernissime.
- 1 astice intero vivo (ma il mio era surgelato)
- pepe bianco macinato al momento
- sale nero
- 80 gr. di spinacini
- 10 pomodorini ciliegia
- 2 cipollotti
- 1 carota tagliata a listarelle
- 1 gambo di sedano tagliato a listarelle
- 1 pesca
- qualche lampone
- olio evo Dante
- succo di mezzo limone
Un saluto da Manchester :)