Raving About Ron Rosa!
Famed restauranteur Ron Rosa of Palpo’s is biting into charity. I am thrilled he has graciously donated his time, food, thoughts and newest space. Louie’s Italian Restaurant & Bar to the Young Collectors on Dec. 3rd.
A taste of what’s to come:
Pappardelle Macchiata with Lobster Tail
5 Oz Maine lobster Tail, cleaned
2 Jumbo shrimp
4 Oz Pappardelle Pasta
1/3 cup olive oil
2 Oz white wine
1 Plum tomato
2 Oz Brocoli rabe
1 garlic clove, chopped
1 1/2 cups ripe tomatoes, chopped
2 quarts water
Preheat a medium sauce pot over high heat and add the olive oil. When it smokes, add the lobster tail. Sauté until red and glistening. Add the garlic. Sauté for 1 additional minute.
Boil Pappardelle in salted water for about 6 minutes.
Warm the Lobster sauce (from cooking lobster tail) until hot then add pappardelle.
Flame with white wine and then add the jumbo shrimp then the broccoli rabe .
Strain the stock, pounding with a wooden spoon to extract the flavor.
Put it into a clean pan and reduce by three-quarters.
In the hot pot we cook the pappardelle pasta with lobster sauce add lobster tail, jumbo shrimp
Plate pappardelle and add broccoli rabe, lobster tail and jumbo shrimp. Finaly, add sauce and squeeze one fresh plum tomato over dish