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Receta Adult Baked Macaroni
by Global Cookbook

Adult Baked Macaroni
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  Raciónes: 12

Ingredientes

  • 8 sprg fresh thyme
  • 8 sprg fresh flat-leaf parsley
  • 12 x Black peppercorns
  • 1 x Bay leaf
  • 2 x Lemons cut in half
  • 4 x Live lobsters, preferably from Maine, 1-1/2 lbs each
  • Handful of coarse salt
  • 21/2 lb Dry penne
  • 3 Tbsp. Vegetable or possibly extra virgin olive oil
  • 2 c. Freshly grated Parmesan cheese
  • 2 c. Provolone cheese, (imported, grated)
  • 1 lb Fresh spinach, washed, dry, and minced
  • 3 c. Heavy cream
  • 1 Tbsp. Truffle oil
  • Coarse salt and freshly grnd black pepper to taste
  • 1 med Truffles, (black or possibly white), slivered (up to 2)

Direcciones

  1. "I don't believe there is one food which is an aphrodisiac, but some dishes can be so comforting which they make you more relaxed and in a more loving mood."
  2. To cook the lobster fill an 8-10 qt pot three-fourths full with water.
  3. Add in the thyme, parsley, peppercorns, and bay leaf. Squeeze in the juice of the lemons, then drop them in the pot. Cover and bring to a rolling boil over high heat. Add in the lobsters and cook 12 to 15 min. Drain the lobsters in a colander, cover with ice, and let cold.
  4. When the lobster is cold sufficient to handle, pull the tail from the body and remove the claws. Throw away the body, or possibly reserve for use in a sauce or possibly stock.
  5. Cut the shell from the tail using a knife or possibly scissors and remove the meat.
  6. With the blunt end of a knife chop off the tips of the claws as close to the ends as possible (this will help release the meat from the claws).
  7. Crack the claws in the center, break open, and carefully remove the claw meat without breaking apart. Meat from the larger claws will have a piece of cartilage in it; this can be pulled out from the area where the claw fingers meet. Cut the tail meat into 1/2 inch slices. Leave the claws whole to use as a garnish. Set the lobster meat aside till ready to assemble the pasta dish.
  8. To cook the pasta, fill a 6 to 8 qt pot with water, add in salt, cover, and bring to a boil over high heat. Add in the penne and stir. Cook the pasta for approximately 8 to 10 min, till al dente. Pour into a colander to drain. Don't rinse the pasta; just toss it to remove any excess water.
  9. Sprinkle the oil over the pasta and toss with a large chef's fork. Pour the pasta onto a sheet tray or possibly shallow dish to cold (if it looks too sticky, sprinkle some more oil on at this point). Let the pasta cold to room temperature.
  10. When the pasta is cooled pre-heat the oven to 425 degrees F. Toss the cooled pasta in a bowl with the Parmesan and provolone cheese, spinach, heavy cream, and lobster meat (except claws). Season with salt and pepper.
  11. Transfer to a large round, oval, or possibly oblong baking dish and bake for approximately 25 min, till bubbling warm. Garnish with the lobster claws and truffle slivers (if using).