CHef Alisa Malavenda

QUEEN-A-CUCINA

CHef Alisa Malavenda

QUEEN-A-CUCINA

Steam Lobster for 8-10 minutes and remove meat from shell. Chop lobster meat and reserve.
Start the water to boil your pasta ,as you want the pasta to be done when your sauce is done. Make sure to cook the pasta in plenty of salted boiling water to the al dente stage. This will take about 10 -14 minutes depending on what type of pasta you use. Drain but be sure to reserve some of the pasta water in case the sauce is too thick. 
In a large saucepan over medium heat oil, add pancetta and cook, stirring occasionally, until crisp. Add corn or peas, turn heat to low and cook 2-3 minutes, stirring often. Put the pancetta and corn or peas with the rendered fat aside in a bowl.
Heat cream in a saucepan on low heat, whisking occasionally. Add a good amount of black pepper (this recipe was named for the coal miners  “carbone” and the black flakes throughout the dish are essential). Whisk in the cheese until thick and remove from the heat.
When the cream and cheese cools a little, whisk in eggs and then keep sauce warm in the sauté pan over medium- low heat. Stir in pancetta and corn or peas and reserved lobster meat heating only until the lobster is warmed through. Drain pasta and add to sauce. Stir to coat the pasta well and garnish with remaining cheese. Use a little reserved pasta water if sauce is too thick. Serve immediately in warm pasta bowls.

Mixed Greens with Tomato Vinaigrette

¾ pound baby mixed green and some seasonal vegetables

6 sun dried tomatoes ( you can use other tomatoes when they are in season )

2 T tomato paste

3/4 cup olive oil

1 clove garlic

1/2 t chopped rosemary

Pinch sugar

2 oz red wine vinegar

Salt and pepper to taste

Chop tomatoes and put in a pan with paste, garlic and rosemary. Add oil and heat just to infuse the flavors. Let it steep for 30 minutes. Pulse in a food processor until blended together well. Drain the tomato oil pushing on all the solids. In a small bowl add vinegar and sugar, whisk in oil and season with salt and pepper.

Dress greens with vinaigrette.

Lobster “Carbonara” with Corn or Peas

Let me start by saying I am your chef not your doctor!

4 servings

1 steamed 1-1/2 pound lobster, meat removed from shell, chopped into bite-sized pieces
1 tablespoon olive oil
6 ounces pancetta or guanciale, diced
1 cup fresh corn kernels off cob or peas if corn is out of season, blanched
1 cup heavy cream
Freshly ground black pepper
1 cup grated Parmigiano Reggiano
 2 eggs yolk
1 pound pasta (Spaghetti, Linguine, Paparadelle or Bucatini)