Minestra d'aragosta con Fettuccine Spezzettate
Created by dienia b on August 23, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 60m
- Recipe #20649
Ingredients
- 1 1/4 pound lobster meat (in shell)
- 2 cup water
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 2 tablespoon parsley, chopped
- 1 teaspoon black peppercorns
- 1 cup dry white wine
- 2 cups tomatoes (canned)
- 4 cups water
- 1/4 pound dry fettuccine
How to Make
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Step 1: Cook lobster in water for 10 minutes. Take out and save shells to add to soup cut meat into small pieces.
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Step 2: In another pan, saute onions and celery until just soft.
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Step 3: Deglaze with wine, then cook down to 1/2.
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Step 4: Add 1 cup tomatoes and lobster stock and 4 c water. cook submerging shell, cook 30 minutes.
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Step 5: Take out shell (the original recipe says to stain the juice taking veggies out, I am leaving in).
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Step 6: Break fettuccine into small pieces.
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Step 7: Add tomatoes; cook until al dente.
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Step 8: Add meat add parsley.
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Step 9: Serve.
Nutritional Facts
- Serving Size: 1 (738.4 g)
- Calories 303
- Total Fat - 15.6 g
- Saturated Fat - 2.4 g
- Cholesterol - 183.9 mg
- Sodium - 688.3 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 2.6 g
- Sugars - 4.6 g
- Protein - 26.6 g
- Calcium - 168.9 mg
- Iron - 1.3 mg
- Vitamin C - 17 mg
- Thiamin - 0.1 mg