Agnolotti all'aragosta


A triumph of subtlety for this delightful proposal, ideal for a gourmet menu that’s simple and sophisticated at the same time. The flavour of the filling lends itself well to simple seasonings — just a dash of extra virgin olive oil to better appreciate it.

Free-range hens’ eggs exclusively coming from Italian farms.

Reheating procedure

• 2′ in boiling water
• 3′ in a pan
• 6′ in traditional oven

Try this recipe

Agnolotti all’Aragosta (lobster) with green beans and black summer truffle.

• 400 g Zini Agnolotti all’Aragosta
• 200 g green beans
• 10 cherry tomatoes
• ½ shallot
• Extra virgin olive oil
• Salt
• Pepper
• 1 black summer truffle

Clean green beans and cut into four parts lengthwise. Blanch in salted water and cool in water and ice. Brown chopped shallot in oil, add tomatoes cut into four pieces and smashed to remove seeds. Add salt and cook for approximately 10 minutes adding water if needed. Boil water for pasta, cook Agnolotti and stir fry with the tomato sauce to which green beans have been added. Place in a dish, add sliced truffle (optional) and serve.

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