Cook for another minute and then scatter the chopped leeks into the pan; stir them and heat for a minute. Clear a space and drop in the tomato paste; toast it in the hot spot for a minute, then pour in the milled tomatoes or tomato sauce and 2 cups of broth or water—or more, if necessary, so the lobster shells are just covered. Raise the heat to high, sprinkle another 1/4 teaspoon salt and the peperoncino all over and stir and shake the pan as the sauce comes to a boil.
Put the carrots in a mixing bowl and toss with 2 tablespoons of the syrup and several pinches of salt. Let them marinate briefly. Before serving, toss the carrots with a tablespoon of olive oil, the pine nuts, raisins and the shredded mint leaves. Taste and season with more salt; if you want more dressing, add more oil or any remaining syrup.
One at a time, lightly flour each strip, and fold it over into thirds or quarters, creating a small rectangle with three or four layers of pasta. With a sharp knife, cut cleanly through the folded dough crosswise, at 1/2-inch intervals.
Pour the beaten eggs on top, sprinkle on the parsley, porcini powder, salt, and freshly ground pepper. Scatter the drained raisins and pine nuts on the meat and spread on the cooled wilted onions. Break up the clump of wet bread, spreading little bits over the meat. Now fold, toss, and squeeze the meat and seasonings together with your hands and fingers to distribute all the ingredients evenly.
Heat the butter and 1 tablespoon of olive oil in the skillet set over medium-high heat until sizzling; drop in the chopped chestnuts, toast and stir for a minute.
Mash the vegetables with a potato masher, gradually adding the milk and butter, to a smooth texture. Stir in the lemon zest and season to taste with salt and pepper.
Off the heat, toss the shells with half the grated cheese and turn everything into the baking dish. Scatter the fresh mozzarella balls or pieces and the shredded basil all over and fold them into the pasta.
Spoon about 1/2 cup of apple chunks into each glass, making a thick layer that fills the bottom. Scatter crisp crumbles on top -- anywhere from 2 to 5 tablespoons on each parfait. Plop 1/2 cup or so of whipped cream on top of the crisp crumbles.
Food is at the very heart of Latin culture. The savory aroma of a favourite dish can transport you back to a time and place half a world away. TLN’s lifestyle shows take you on a culinary tour while serving up the best food and recipes from Italy and Latin America. Buon Appetito! ¡Buen apetito!
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