Sveiki,
šiandien pasitinku jus su neįprastu įrašu. Į svečius pakviestas ypatingas svečias - mano draugas - Stefanos, kuris, kaip tikras graikas, nusprendė pasidalinti nuostabiu viduržemio jūros regiono receptu. Daug neišsiplėsiu ir tiesiog perleisiu teisę papasakoti apie tikrai vertą dėmesio receptą jam pačiam. Istorija bus anglų kalba, o patį receptą lietuviškai rasite straipsnio apačioje.
Lobster in a red sauce with all-bran fussili
For 4 persons
All began when my aunt gave me as a gift a frozen lobster "to eat it" as she said "with my girlfriend". I came back home and I put it in the freezer.
Lobster in a red sauce with all-bran fussili
For 4 persons
- 2 lobsters (frozen or fresh)
- 1/2 tea cup of olive oil
- 5-6 cloves of garlic
- 2 big tomatoes
- 1 big spoon of tomato paste
- 60 ml white wine
- 1 packet (500 g) spaghetti or fussili
- Sea salt, fresh grounded black pepper
- Dry basil
- Fresh basil for serving
Days were passing and the freezer started to have that smell of a sea or seafood. It was a message from Frida (that's how I named the lobster as it was a girl), for sure she wanted a pot-partner to get cooked.
So today, early in the morning, I went to a fish market to find a partner for her. I found a male lobster and I named it Patric. I placed it in the back seat of my car in the plastic bag and it was moving like crazy, as it was still alive.
I came back home and I introduced Patric to Frida and that's how all began.
I took a big pot and filled it half with water. Waiting for the water to get boiled, I cut two big tomatoes and six cloves of garlic into cubes.
Water was boiling so I placed Patric and Frida to have a nice water-massage together for 15 mins. Then I put olive oil in a frying pan and sauté the garlic. When it was starting to get a brown-gold colour, I put the tomato cubes and some salt, fresh grounded pepper and dry basil.
The aroma from the frying pan and the boiling pot reminded me some pictures from Aegean Sea or in general, the mediterranean islands with light blue beaches and the beautiful sunsets.
So after this travel over the sea, lobsters had changed their colour (red turned into light orange) and they were ready after 15 min of boiling. I removed them from water, placed in a plate and let them dry and cool a bit.
The sauce was started to boil as well, the tomatoes gave all the juices so I put 3/4 glass of water, also added a big spoon of tomato paste, reduced the fire and left it to get thicken.
I put one packet of fussili in the same water were I boiled the lobsters (I recommend spaghetti for this recipe because it's more traditional, i.e. here in Greece), added some salt and let it boil.
I cut the lobsters vertically in the middle from the head till the tail with a big knife and removed the shell. Then I put them in the sauce which was almost ready. Just added 1/4 glass of white wine (about 60 ml) and left it for 15 mins to firm.
As the fussili was ready, I divided them in four plates and was waiting for the sauce. As an amateur cook you're always waiting for something.
So the sauce was ready, I put it over the fussili with the half piece of lobster for each plate.
As a typical mediterranean plate, you can decorate it with some leaves of fresh basil.
To conclude, you can see, it's not difficult to cook sea food even if it's not so common in Lithuania. All you need is imagination and good will. I recommend to eat this plate with a glass of white wine, a variety of vionier. For sure you can find a French or a Spanish one in super markets.
Kali Oreksi - Bon apetit!
***
Receptas lietuviškai
4 asmenims
- 2 omarų (šviežių ar šaldytų)
- 1/2 arbatos puodelio alyvuogių aliejaus (apie 60 ml)
- 5-6 skiltelių česnako
- 2dideli pomidorai
- 1 valg. šaukšt. pomidorų pastos
- 60 ml balto vyno
- 1 pakelis (500 g) pilno grūdo makaronų, spagheti ar fussili
- Jūros druskos, šviežiai maltų juodųjų pipirų
- Džiovinto baziliko
- Šviežių baziliko lapelių, papuošimui
Pripildome pusę didelio puodo vandeniu ir jį užviriname. Kol tai įvyks, supjaustome pomidorą ir česnako skilteles nedideliais kubeliais. Kai vanduo verda, sudedame omarus, uždengiame dangčiu ir verdame apie 15 min.
Į keptuvę pilame šiek tiek alyvuogių aliejaus ir pakepiname česnakus. Kai jie įgauna rusvą-auksinę spalvą, sudedame pomidorus, šiek tiek druskos ir pipirų bei džiovintų bazilikų (žinoma, galima ir šviežių).
Kai omarų spalva iš raudonos pasikeičia į švelnią oranžinę, griebiame juos iš vandens ir paliekame lėkštėje kiek pravėsti. Dėmesio, vandens, kuriame jie virė, neišpilame!
Į padažą keptuvėje pilame 3/4 stiklinės vandens, pridedame didelį valgomą šaukštą pomidorų pastos, sumažiname ugnį ir paliekame lėtai sutirštėti.
Tame pačiame puode, kuriame virėme omarus, verdame makaronus (Rekomenduojama spaghetti rūšies makaronai, nes jie "tipiškesni" Graikijoje ruošiant jūros gėrybių patiekalus), pridedant žiupsnelį druskos.
Didelio peilio pagalba perpjauname vertikaliai nuo galvos iki uodegos išvirtus omarus. Nuvalome kiautą. Į padažą pilame apie 60 ml balto vyno, sudedame nuvalytas omarų dalis ir paliekame troškintis apie 15 min.
Nuvarviname išvirtus makaronus, dedame į lėkštes ir išdalijame lygiomis dalimis padažą. Galima papuošti šviežiomis baziliko šakelėmis ar pabarstyti tarkuotu sūriu.
Rekomenduojama prie šį patiekalą patiekti su baltu vionier tipo vynu.
