Serves 4
Ingredients
320g Kamut linguine
8 courgette flowers with stems
120gMazara del Vallo prawns
40ml extra virgin olive oil
8g garlic
8g red chilli
8g dill
8g parsley
1lemon
200ml milk
100gflour
200g butter
Olive oil
White pepper
Lobster stock
1kg lobster heads
200g carrots
200g celery
200g onion
120g leeks
80g plum tomato
1 bay leaf
15ml olive oil
20ml brandy
2g fennel seeds
10g garlic
5g tomato paste
Method
Lobster stock
Pour the brandy into a bowl.Roast the lobster bones in the pre-heated oven at 180˚C for 20 minutes.Prepare a pan with olive oil and toss carrots, celery, onion, leeks, plum tomatoes, before adding the remaining ingredients, stirring often. Add the lobster heads to the pan, followed by the brandy and flambé. Add the tomato paste and an adequate amount of water and ice cubes to cover the bones and cook the stock for 6 hours.
Lobster butter
Pour half of the lobster stock in a pan and let it reduce by half. Simmer gently on a low heat and add the softened butter.
To serve
Clean the prawns from the shell, vein and place aside.Separate the courgette flower from the stem and place the flower aside. Cut the stem finely on the bias.Cut four courgette flowers finely and soak the remainder in the milk.Chop the garlic and red chilli.Heat the olive oil in a large pan. Sweat the red chilli and garlic until golden. Add the remaining half of the lobster stock and remove from the heat.In the meantime cook the pasta in salted boiling water for approximately 7 minutes and drain. Add the pasta to the sauce and put the pan back on the heat.Cover the pan with a lid and cook for 3 minutes. Remove the lid, add the courgette stem, chopped courgette flower and cook for an additional 1 minute. Stir to prevent the pasta from sticking to the pan.In the meantime remove the courgette flower from the milk, dust in some flour and deep fry in a pre-heated pan with some vegetable oil for approximately 1 minute.Soften the lobster butter and mix with remaining lobster stock.Add washed basil and dill, white pepper, extra virgin olive oil and lobster butter into the pasta at the very end.Plate the pasta and serve with a deep fried courgette flower on top.
Translated as ‘soul’ in Italian, award-winning L’Anima is true to its name, specialising in authentic, honest Italian cuisine made with all the passion of chefs with Italian cooking in their blood. Bordering the City and Shoreditch, L’Anima was designed by famed architect Claudio Silvestrin. The open and inviting space boasts clean-cut, modern furnishings – a design that reflects the understated sophistication and quality of our seasonally-changing menu. Their Southern-influenced cuisine reinterprets dishes from Sardinia, Puglia and Sicily. Meanwhile, their award-winning wines champion environmentally friendly producers from the less well-known regions of Calabria, Lombardy and Emilia Romagna.