A Recipe from Piero Caramella

I was asked if I would share some of my favorite recipes with everyone who is following the opening of my new restaurant and I though that this was a wonderful way to share my love of Italian food with my friends. Try making this at home and then let me know how it turned out and if you liked it.

Buon appetito!

INSALATA ESTIVA DI SPAGHETTI E ASTICE- SUMMER SALAD WITH SPAGHETTI AND LOBSTER

Preparation:

Cook lobster by boiling for 8 minutes, drain and let cool down take the shell off, cut into cubes.

Put the tomatoes in boiling water for 30 seconds take the skin off, take out the seeds and cut in little squares.

Roast the peppers then cool them down and peal them, cut into little squares.

Cut the eggplant into little squares and cook them on the grill or frying pan adding very little extra virgin olive oil.

Put all of the ingredients in a container.

In a other container, put dragoncello vinegar, lemon juice, one egg yolk, a little salt and mix with a eggbeater adding olive oil very slowly like a mayonnaise.

Cook the spaghetti al dente, cool down with cold water.

Combine all ingredients and then add the mayonnaise.

Lightly add some chopped arugula and chopped parsley mix well and serve on a plate and decorate.

P.S. you can use prawns or marinated salmon instead of lobster.