Linguine all’astice blu: i segreti dietro il best seller di Langosteria Parigi

When Brittany’s blue lobster meets Italian culinary culture, one of the world's finest seafood pasta dishes is born. Inside Langosteria Paris, we discover the secrets behind the best seller of one of the most celebrated luxury dining brands of the moment: the blue lobster linguine. In collaboration with Monograno Felicetti: https://www.felicetti.it/en/pastifici... INGREDIENTI/INGREDIENTS Salsa Pomodori Confit/Confit Tomato Sauce Datterini rossi/Red datterino tomato 1,2 kg Olio extravergine d’oliva/Extra virgin olive oil 150 g Zucchero/Sugar 35 g Sale/Salt 15 g Aglio/Garlic 1 clove Timo/Thyme 1 sprig Salsa Datterino Giallo/Yellow Datterino Tomato Sauce Datterini gialli/Yellow datterino tomato 1,2 kg Olio extravergine d’oliva/Extra virgin olive oil 150 g Zucchero/Sugar 35 g Sale/Salt 15 g Aglio/Garlic 1 clove Timo/Thyme 1 sprig Brodo di crostacei/Shellfish stock Teste di scampi/gamberi/astice/Langoustine, shrimp, or lobster heads 1 kg Carote/Carrots 5 Cipolle/Onions 2 Coste di sedano/Celery stalks 5 Pomodori San Marzano/San Marzano tomatoes 4 Discover the PASTA book set, featuring recipes and tips from over 100 professionals: https://shop.vertical.it/en/collectio... In this video: 00:00 Introduzione a Langosteria Parigi/Introduction to Langosteria Paris 2:31 Astice in purezza/Pure lobster 05:15 Preparazione della base e del sugo di mare/Preparing the base and seafood sauce 6:19 Ricetta originale/Original recipe 7:20 Brodo di pesce/Fish stock 8:20 Salsa al dattero rosso confit/Red datterino confit sauce 9:03 Salsa dattorno giallo/Yellow datterino sauce 10:54 La cottura e la mantecatura delle linguine/Cooking and creaming the linguine 13:45 Impiattamento e presentazione del best seller/Plating and presentation of the best seller 15:20 Conclusioni e assaggio finale/Conclusions and final tastinge Visit: http://italiasquisita.net/ Shop: https://shop.vertical.it/ Follow us on:   / 147031685608     / italiasquisita     / italiasquisita   Contact us: [email protected]