Italian Food Recipes

In a little bit it is Christmas and it is necessary to think about the Christmas Eve menu and the Christmas menu. In my family the Christmas Eve menu is traditionally a fish based menu and the Italian recipe presented below should be a delicious appetizer served on the Christmas Eve table. It is a simple recipe to realize, you need only fresh big lobsters and some tomato cherry and moreover it is also a fast dish to prepare ineede you need only 20 minutes: 10 minutes to prepare the skewers, 5 minutes to cook the lobsters and 5 minutes to cook the tomato cherries.

INGREDIENTS (for 4 people):
8 Big Norway lobsters
10 Tomato Cherries
5 Tablespoons of extra virgin olive oil
1 / 2 Juice lemon
Salt
Black pepper

PREPARATION TIME: 10 minutes

COOKING TIME: 10 minutes

WINE: Verdicchio di Matelica Doc (White Wine)

PREPARATION
Clean and shell the lobsters,


conserve the claws to flavour the skewers of lobsters. Now spears 4 lobsters in 2 big toothpicks like in the picture presented below. Now place the skewer with the claws in a non-stick pan and let it cook for about 5 minutes or until it becomes brown on both surface.

In the meantime prepare a sauce with extra virgin olive oil, lemon juice, salt and black pepper.


Then clean and cut in half the tomato cherries. When the lobsters are cooked remove them from the pan and add the tomato cherry for about 2 – 3 minutes.

Serve hot. This is the result:


BUON APPETITO!

Zucchini and lobsters are summer ingredients that combine together are tasty and spicy. This is a simple and good Italian recipe that can become a fresh dish in the hot Italian summer.

INGREDIENTS (for 4 people):
300 g of Farfalle (Type of Pasta)
5 Medium Zucchini
150 g of Lobsters without shell
1 Clove of garlic chopped
1 Shallot chopped
3 Tablespoons of Rum
Salt
Pepper
5 tablespoons of extra virgin olive oil

PREPARATION TIME: 15 minutes

COOKING TIME: 15 minutes

WINE: Langhe Favorita Doc (White Wine)

PREPARATION
Let salted water boil for pasta. Boil the lobsters for 10 minutes.

In the mean time prepare the zucchini, clean and cut them as matches. Place in a pan the extra virgin olive oil with the chopped garlic and the chopped shallot, let them sauté

and then add the zucchini. Season with salt and pepper, add the rum and let it evaporated.

Continue to cook the zucchini for about 10-15 minutes cover with a lid. When the lobsters are ready drain them and add them to the zucchini.

Mix all together and cook again for about 5 minutes. When water boils add the pasta, cook it for the time indicated on the packaging. Then drain the pasta and add it to the mixture of zucchini and lobsters, mix all together and serve hot.

This is the result:

BUON APPETITO!

In my family the menu of Christmas Eve is fish based. One of the side dishes that we prepare is made of tails of lobster dressed with lemon and oil. This recipe is very simple to prepare and very good to eat.


INGREDIENTS (for 10 people):
800 g of Tails of lobsters
1 Glass of Extra virgin olive oil
2 Lemon
Salt
Parsley

PREPARATION TIME: 10 minutes

COOKING TIME: 15 minutes

WINE: Greco di Tufo (White Wine)

PREPARATION
Place the tail of lobsters in a pan with water and bring to boil.

When water boils, cook for 5 minutes and then drain the lobsters.

Let them cool and shell. Prepare a sauce made with the extra virgin olive oil, the juice of lemon, some salt and parsley. Place the tail of lobster on a platter and pour the sauce on them.
This is the result:

BUON APPETITO!

An unusual recipe for a fresh and tasty appetizer!

INGREDIENTS (for 4 people)

200 g of Lobsters
2 Pink grapefruits
3 Tablespoons of extra virgin olive oil
100 g Salad (rocket or lettuce)
25 ml of White wine
Salt
Pepper
8 Sweet cherry tomatoes

PREPARATION TIME: 10 minutes

COOKING TIME: 15 minutes

WINE: Fuga Chardonnay (White Wine)

DIFFICULTY: easy

PREPARATION
Wash dry and peel the lobsters. Squeeze 1 pink grapefruit and peel the other in order to obtain only the pulp. Wash and dry the salad and the tomatoes. In a pan heat the extra virgin olive oil, add the lobsters, season with salt and pepper and let them brown. Add the grapefruit juice, the pulp of 1/2 grapefruit and the white wine at the lobsters, let it reduce and simmer for about 10 minutes.

At the end of the cooking must remain a sort of sauce.
Place some salad, 2 - 3 pieces of pulp of grapefruit in a soup plate .

Add the lobsters and garnish with 2 sweet cherry tomatoes.
This is the result:
BUON APPETITO!