Here’s a dish that can be enjoyed both dry or in broth,
I preferred the dry version,
the result was a first absolutely different,
full of flavors that leave you identify
but which form a very special.
And now go to the kitchen to prepare it?

Recommended wine:
Erbaluce Caluso DOCG
dry wine, with harmonic tones of fruit
and elegant mineral notes.

And now … LIGHT THE  FIRES!

INGREDIENTS:

- 300g malatagliati

-2 Potatoes

-1 Lobster

-4 Prawns

-50g Of provola

-2 Garlic cloves

-1 Chilli

-Oil Evo qb

-salt to taste

-vino White qb

- Mint taste

WEAR THE APRON,WASH YOUR HANDS, BEGIN!

First, with the shells and heads of prawns
prepared a broth, putting in a pan oil
and onion,
then add the shells
and the heads of the prawns,,
drizzle with a little white wine
add a ladle of water and cook for about 40 minutes.
Past and filtered and in t6his broth
boil the potatoes.
In another pan, place the oil, garlic
and as soon as they put the hot lobster chopped and prawns.
Once they are cooked, remove the pulp of the lobster
put in the pan with prawns a little oil,
a clove of garlic, salt and pepper and
scented with a few mint leaves,
add the diced potatoes and cook.
Calculating 100g of flour and one egg per person, prepared
the dough from which you derive maltagliati,
cook them in salted water,
once drained  in the pan with the sauce of lobster and potatoes,
stir in the grated provolone away from fire.

Et voila first truly special!