Orzotto all' Aragosta e Burratina Recipe

BiCE Ristorante
About: Executive Chef Mario Cassineri of BiCE Ristorante is offering a recipe that will satisfy appetites. The Orzotto all' Aragosta e Burratina is a arrangement that consists of barley, Maine lobster, fresh tomatoes, and burrata cheese. Chef Cassineri has specifically handcrafted this recipe to represent his philosophy on integrating modern day flavor and traditional Italian techniques.

Cook Tip: This dish has multiple parts. Please look at the other steps to make the lobster broth, lobster bisque, roux, and how to prepare the white pearl barley.

Recipe Info

Restaurant: BiCE Ristorante | San Diego

Servings: 1
Prep Time:
Cuisine: Italian
Meal Type: Dinner
Main Ingredient: lobster
Dish Type: Main Course
Cooking Method: Other
Season/Occasion: Any Occasion
Dificulty: Difficult
Vegetarian: No

Directions

Orzotto all’Aragosta e Burratina

Sauté chopped shallots until they start to brown. Then add barley and lobster bisque and reduce. When it starts to become creamy, add lobster meat and pinch of pesto. Add a little butter and parmesan cheese. Put in a bowl and place the burratta on top. Salt to taste. Garnish with fresh basil leaves and pesto around the plate.

Lobster Bisque

bring to a boil and then add roux

 

Lobster Broth

Put all ingredients in a large pot. Cook on high for two hours. Strain into another cooking pot.

Roux

White pearl barely preparation

Begin soaking white pearl barley the night before. Boil the presoaked white pearl barley for 12 minutes. Then strain the cooked barley.

 

Ingredients

1 Tbsp. extra virgin olive oil 1 part flour 5 cut carrots all lobster broth 1 bunch cut celery 1 part unsalted butter 1/2 Tbsp. oil 1/2 tsp. chopped shallots 2 cubed white onions 2 tsp. chopped anchovies 4 oz. white pearl barley (cooked) 1 lb. cherry tomatoes 5 whole cloves of garlic 6 fl. oz. lobster bisque 2 oz. basil 1 pinch pesto 3 C. tomato sauce 5 leaves basil 2.5 oz. lobster bisque 7 whole anchovies 2 Tbsp. tomato sauce 4 oz. burrata 2 Tbsp. chopped shallots 1 1/2 C. brandy 24 lobster shells 2 buckets of ice

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