Twice-cooked lobster on oil-whipped cannellini bean purée, grilled red chard and chamomile oil infusion
by Chef Luca Gragnano – APCI Delegation Lombardy | Enter the site and find out all the recipes
Ingredients
- 4 - Lobsters 300 g each
- 400 g. - Cannellini beans
- 1 - Stalk of celery
- 1/2 - Golden onion
- 3 - Bunches of red chard
- 5 g. - Chamomile flowers or powder
- Q.s. - Salt and pepper
- Q.s. - Olitalia 'La Nostra Riserva' Extra Virgin Olive Oil
- Q.s. - Water
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