Paccheri in taralli crust with royal lobster and Altedo asparagus, yellow datterini mayonnaise
x4
Ingredients for 4 people
8 Paccheri
2 whole eggs
200 g finely crumbled taralli
Seed oil for frying, as needed
Salt, white pepper, as needed
A few purple potato chips
For the filling:
100 g potato puree
100 g fresh cow ricotta
50 g lobster meat
50 g asparagus tips
Optionally, 2 tablespoons of shellfish reduction
For the mayonnaise:
50 g yellow datterini tomatoes
2 tablespoons of EVO olive oil
Salt, white pepper, as needed
Procedure
For the filling: Cook the asparagus tips in plenty of salted water. Once cooked, cool them in ice water. Dice them together with the lobster meat (optionally sauté with a little chopped shallot), mix with the other ingredients and adjust the seasoning with salt and pepper.
For the mayonnaise: Blend the yellow datterini tomatoes with salt, white pepper, and EVO oil to create a compact mayonnaise.
Meanwhile, cook the Paccheri in boiling salted water for 4-5 minutes. Drain and dry them well. Fill with the prepared filling, then coat in the crumbled taralli, dip in the beaten whole egg, and coat again in the breadcrumbs.
Fry in hot oil until golden and serve with the yellow datterini mayonnaise. Garnish with purple potato chips as desired.
