THE maltagliati with beans and sauteed lobster is a fragrant culinary creation of Salt & Pepper, perfect for an important lunch or dinner. It is a gourmet variant of the most famous maltagliati with beani, typical Romagna recipe, embellished by the flavor of one of the most used and appreciated crustaceans in the kitchen world:lobster! The result is a refined first course, with a balanced taste that combines the flavors of sea and of land with absolutely perfect ingredients for a dish to remember!

Prepare i maltagliati with beans and sauteed lobster impeccably, it is not difficult but, you must arm yourself with patience! In fact, there are three simple preparations that come together in a dish to give the palate a perfect combination of consistencies, taste and delicacy. To start the Salt & Pepper recipe it is necessary to soak the dried borlotti beans the night before and then cook them together with a diced fresh vegetables until they are tender: click here

THE'lobster it is a crustacean particularly appreciated for its rich but at the same time delicate taste, cooking it well is essential if you do not want to risk ruining its fine meat: in this recipe, Salt and pepper Sauté it in a pan until golden brown then complete it with small pieces of coppery tomatoes, celery leaves and the aroma of basil.

THE maltagliati are made from a thin sheet of fresh egg pasta, ready but if you prefer and have time, you can prepare them at home with the Salt & Pepper recipe: click here

Do you want to try out i maltagliati with beans and sauteed lobster? Good choice! Salt and pepper is ready to guide you, step by step, in the realization of this recipe of sure success!

Preparation of maltagliati with sauteed lobster and beans

1) Put the beans borlotti in a bowl, cover them with plenty of water and leave them to soak overnight. The next day, pick them up, collect them in one casserole large, pour about 1 liter of cold water over it, add le carrots, the onion and the celery cut into cubes (set aside 2-3 celery leaves) e lessali, salting only at the end of cooking.

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