Ingredients
-
2 x 500 grams
blue lobsters
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200 grams
potatoes
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1
shallot
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vegetable broth
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100 grams
fillet of sea bass
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1/2
lemon
juice and zest only
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0.4 grams
saffron
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100 millilitres
White Wine
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extra virgin olive oil
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fleur de sel
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1
bunch chives
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1
sprig lemon thyme
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1 tablespoon
mascarpone cheese
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Pasta
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100 grams
durum wheat flour
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100 grams
"00" flour
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1
Egg Yolks
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1
Whole Eggs
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20 millilitres
Water
Directions
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Pasta
- Mix the two flours together with eggs and water until blended.
Potatoes and Sauce
- Turn the potatoes into 12 small balls.
- Bake with vegetable broth and the saffron for 10 minutes in a casserole dish.
- Finely chop the remaining potatoes.
- In another dish, braise on low heat the extra virgin olive oil, shallots and remaining potatoes.
- Add the white wine and let evaporate.
- Finish cooking with vegetable broth and add the lemon juice, blend, sieve and season with salt.
Ravioli Filling
- Steam the lobster for about 3 minutes, separate the body from the claws, cut the body into small pieces.
- Add the flesh of sea bass and steamed for 3 minutes.
- Mix lobster and bass with the chopped chives, grated lemon peel, mascarpone, lemon juice and salt.
- Cut small 6×6 cm squares of the pasta.
- Brush the edge of each square with some egg white.
- Place some of the lobster filling in the centre of each square with a small spoon.
- Fold the the four sides of the pastry up and get 12 ravioli.
- In boiling salted water, cook the ravioli for 2 minutes.
Final Prep and Plating
- In a mixer, combine the hot potato sauce, a knob of cold butter.
- Plate the ravioli with the lobster claw, lobster sauce, potato balls and potato sauce.
We welcome any comments on this recipe in the comments section below.
Gaetano Trovato was born in Scicli (Ragusa) on 25 January 1960. He lives in Tuscany Colle di Val d’ Elsa Siena – Italy. He has studied high levels of gastronomy in Switzerland, Italy and France. However with all that skill, Gaetano is a firm believer that the foundation of good cooking is in the purchase, and careful selection of high quality and unique products. The goods are chosen with sage experience from local biological producers, with ingredients from different areas of his home land. His Italian cuisine is personally created with the respect for traditions. He strictly uses the freshest products and aims to maintain; with the appropriate cooking time, the lightness and the flavours of the food. His menus vary from seasons to season with total respect to what the markets offer.
Two menus are offered: “Territorio e Ricerca” (traditional) and “Il Menu Conteporany Moment di Gaetano Trovato” (seasonal). Or you can eat “a la carte”.
Gaetano (Chef) and his brother Giovanni (Maitre D’) are the heart and soul of Arnolfo and although from Sicily, they have put down roots in Tuscany and have made “good eating” their reason for living.
The Arnolfo Restaurant was established in Colle di Val d’ Elsa in the Siena region between Siena and Florence on the 17th November 1982. The restaurant was founded in the historical town center, approximately 300 meters from the house in which the famous XIV century architect and sculptor “Arnolfo di Cambio” was born. The restaurant was named in dedication to him.
The love of the sculptor has left its distinctive mark on the Trovato brothers’ restaurant. From the name that pays homage to the great 13th-century sculptor and architect born in Colle di Val d’Elsa. To the polished design of the surroundings through to the furnishings, bronze sculptures, precious china and damask-linen tablecloths. These decore and furnishings reflect the brother’s commitment to the search for all-round perfection. It is however the memorable gastronomic experience of Chef Gaetano that wins over the hearts of diners who reach the Chianti hill. His interpretation of local tradition free from dogma in both the raw ingredients and preparation methods is masterfully expressive of the Mediterranean radiance. All, of course produced in express harmony with the seasons.
The wines from the cellar orchestrated by Giovanni Trovato are the perfect accomplices to this wonderful and creative cuisine and the rooms on the upper floor convey the idyllic-ness of Tuscan nights.
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