THE paccheri with lobster it is the first must par excellence during the Christmas holidays. Precisely the protagonist of the Christmas Eve culinary traditions is the lobster, but purchasing it alive can be expensive due to price variations. The optimal choice, considering the costs and complexity of fresh cooking, is to opt to purchase lobster already packaged and cleaned from the frozen department.
This easy solution guarantees low costs, freshness and simplicity in preparation. The sauce the resulting product is rich, containing lobster meat and parts kept “whole”, tasty, irresistible enough to have to make the slipper. In fact, this low-cost recipe explains how to make a delicious sauce even with frozen products, your guests won’t even notice. Try it
Paccheri with lobster
Ingredients for 4-5 people
400 g of Gragnano paccheri or Garofalo pasta
2 frozen lobsters weighing approximately 400 g each
15-20 fresh Pachino cherry tomatoes
2 cloves of garlic
1 white onion
500 ml of stock or fish broth
1 shot of brandy
Extra virgin olive oil, chopped parsley, salt, pepper to taste
Preparation
You do defrost the lobsters at room temperature. Once defrosted, cut them in half along their entire length with scissors. Clean the heads carefully removing the entrails and wash them well under running water. Dry them with kitchen paper and remove the claws, crushing them lightly with a nutcracker to release all the pulp during cooking.
In a large pan, place the peeled garlic cloves together with 4 tablespoons of extra virgin olive oil. You do brown the garlic for a few minutes, then remove it and add the previously peeled and finely chopped onion. Let the onion brown, being careful not to let it burn. Add the washed and chopped cherry tomatoes, cooking over high heat for about 10 minutes and stirring frequently.
While you prepare the seasoning, in a large pan, cook the paccheri al dente. Add the lobsters to the pan with the seasoning and sauté over high heat until the pulp changes colour. Season with salt and pepper, and deglaze with brandy. Leave to cook for 10 minutes, adding a ladle of fish stock from time to time. When the sauce has reduced, turn off the heat.
Drain the paccheri and add them to the sauce. Sauté for about 3 minutes, whipping the pasta with the addition of a few ladles of fish stock. Stir continuously. Turn off the heat, sprinkle the paccheri with chopped parsley, arrange on serving plates and serve immediately. Enjoy your meal!
Read also: Paccheri with sea scent on broccoli cream: the best Neapolitan recipe between sea and land there is
If there is a word that evokes sensations of gluttony and refinement in the world of pastry making, that word is it Namelaka. Let’s find out what is Namelaka and everything you need to know about this delight.
The first thing to know is that it is a velvety and delicate cream that has managed to conquer the palates of those seeking sweet excellence.
There Namelaka it is a great addition to a wide range of desserts and sweets thanks to its silky texture and delicious flavour.
Namelaha: what it is and origins
The term “Namelaka” has Japanese origins and literally means “smooth as silk”. It is one of the most interesting and innovative preparations of modern pastry, developed in Japan by a pastry chef who sought to create a new and unique consistency.
Its history is linked to the search for perfection: a balance between texture and flavor that elevates any dessert to the level of art.
It is not a mousse (even if it is very delicate) and it is not a ganache (even if it maintains a good structure). It is a silky and soft cream, but well structured
This cream has quickly gained popularity among chefs and pastry chefs around the world for its versatility and ability to enhance any dessert with its silky texture.
How to prepare Namelaka
Roll
The preparation of Namelaka It’s not difficult, but requires precision and attention to detail. In fact, although it is made with few ingredients, each step must be followed carefully to obtain the desired consistency.
Ingredients:
300 g at least 70% dark chocolate
250 ml whole milk
450 ml fresh cream
5 g isinglass
Preparation:
Start by melting the chopped chocolate in a bain-marie or in the microwave until you obtain a smooth, lump-free consistency.
In a saucepan, heat the milk (without reaching the boiling point).
Soften the gelatine in cold water, squeeze it and add it to the still hot milk, stirring until completely dissolved.
Gradually pour the milk over the melted chocolate, stirring gently until smooth.
Add the fresh cream (cold from the fridge) to the mixture and mix, making sure to incorporate it completely.
Use an immersion blender to emulsify the mixture and make it silkier.
Cover with cling film and leave the cream to cool in the refrigerator for at least 4 hours or until it solidifies sufficiently.
Namelaka: flavors and variations
Single portion
There Namelakawith dark chocolate it is the traditional version, but its popularity is also due to its versatility. You can customize this cream according to your tastes and preferences. Here are some ideas:
Chocolate variants – It is possible to experiment with chocolates of different origins and cocoa percentages to obtain unique aromas. White chocolate namelaka or milk chocolate give life to a cream with surprising aromatic profiles.
Pistachio – Pistachio lovers can prepare one Pistachio namelaka simply replacing the dark chocolate with white chocolate and adding a pistachio spread.
Aromatic additions – Simply add natural extracts such as vanilla, coffee, citrus fruits, spices or liqueurs to enrich the flavor of the very creamy cream.
Vegan variants – Those who follow a cruelty free diet can make a vegan version by replacing the milk and cream with plant-based alternatives such as almond milk, coconut milk or soy milk.
How to use Namelaka
cream puffs
The consistency and structure of Namelaka make it ideal for filling and garnishing cakes, desserts and ice creams. Here are some ideas on how to make the most of this velvety cream:
Pastry filling – You can fill cream puffs or small pastries or use it as an internal layer or as a filling for cakes and tarts. The result will be creamy and refined.
Dessert topping – If desired, you can add a generous spoonful of Namelaka on top of ice cream for an extra touch. Alternatively it can be used as a topping on mousse or puddings.
Component for desserts – It can be used to prepare spoon desserts, for example by alternating the cream with fresh fruit, crumbled biscuits or chopped dried fruit.
Decoration – You can use it to create decorative designs on cakes or desserts for an artistic touch. Any examples? Drop, spiral or brush stroke designs on plates and desserts.
Some practical advice…
There is no limit to how to use it Namelaka. However, you need to keep some practical tips in mind.
For example, the Namelaka it can be prepared in advance, even over 12 hours, but it will always remain good and creamy.
You can add a few spoonfuls of honey to tone down the strong flavor of the dark chocolate, opting for honey that is as neutral as possible if you don’t want to change the flavor of the cream.
If it is not consumed all then it should be stored in the refrigerator and consumed within a few days to maintain optimal freshness and consistency.
It is also good to bring out the Namelaka from the refrigerator a few minutes before using it to allow a softer and easier to work with consistency.
How to freeze Namelaka
Yes it can freeze the Namelakabut freezing the cream can affect its consistency and stability once thawed.
In general, ingredients such as chocolate, milk and cream can react differently to freezing and thawing, potentially causing changes in the texture and stability of the cream.
It may become slightly grainier or separate slightly. For this reason, you could try to emulsify it again with an immersion blender to bring it back to the desired consistency.
After thawing, the Namelaka it can be used as usual in preparations requiring a creamy consistency, but may not be suitable for decorative purposes due to possible variation in consistency.
Having said that, if you want freeze the Namelakayou need to let the cream cool completely, place it in an airtight container or in food bags suitable for freezing (trying to leave extra space inside the container as it may expand slightly during freezing) and put it in the freezer.
There Namelaka it can be stored in the freezer for about 1-2 months without excessively losing quality, but it is advisable to consume it as soon as possible to guarantee the best flavor and consistency.
To defrost it, simply move the container from the freezer to the refrigerator and let it defrost slowly for several hours or overnight.
A study recently published in the journal NatureFood has raised further concerns about excessive meat consumption and its impact on the environment. The investigation conducted by a research team from the University of Oxford analyzed the link between eating habits and environmental impact, highlighting the significant differences between those who consume high quantities of meat and those who follow plant-based diets.
The report highlights that the global food system is responsible for a significant portion of global emissions in 2015, accounting for 34% of the total. Furthermore, the food sector contributes to 70% of global drinking water consumption and 78% of water pollution. This study highlights how current meat production and consumption has a devastating impact on the environment, including the loss of biodiversity and the unsustainable use of natural resources.
To conduct the study, approximately 55,000 people were involved, divided into groups based on their eating habits. These groups included those who consumed more than 100 grams of meat per day, those who consumed up to 50 grams, fish eaters, vegetarians and vegans.
The results of the study confirmed that the increase in consumption of foods of animal origin is directly proportional to the impact on the environment. For example, the CO2 emissions generated by vegans represented only 30% of those produced by the group of those who consumed 100 grams of meat per day. However, it is important to note that the amount of meat consumed also has a significant impact: those who consumed less than 50 grams of meat per day produced only half the CO2 emissions of those who consumed more.
In summary, the study highlighted the need for significant changes in dietary habits to address global environmental challenges. Limiting meat consumption and moving towards plant-based diets could help reduce the food sector’s impact on the environment and preserve natural resources for future generations.
lucadeejay
Father, Husband, Journalist. A #GlutenFree and #Fearless traveller.
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