Belarusian-style Astakomakaronada

Ingredients

In this Belarusian adaptation of Astakomakaronada, we incorporate traditional Belarusian spices and flavors to create a unique twist. The original Greek dish is typically made with Mediterranean herbs and spices, while our version highlights the rich and earthy flavors of Belarusian cuisine. Additionally, we use locally sourced ingredients that are commonly found in Belarusian cooking, giving the dish an authentic touch. We alse have the original recipe for Astakomakaronada, so you can check it out.

• 500g (1.1 lb) lobster meat, cooked and chopped 500g (1.1 lb) lobster meat, cooked and chopped
• 300g (10.5 oz) pasta (such as penne or fusilli) 300g (10.5 oz) pasta (such as penne or fusilli)
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 32g, 19g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the paprika and dried dill to the skillet, stirring well to combine.
4. 4.
   Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, allowing the flavors to meld together.
5. 5.
   Add the cooked lobster meat to the skillet and gently stir to coat it with the creamy sauce. Cook for an additional 2-3 minutes until the lobster is heated through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the lobster and sauce over the cooked pasta. Garnish with fresh dill.

Treat your ingredients with care...

• Lobster — Ensure the lobster meat is cooked and chopped before adding it to the dish for optimal flavor and texture.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the sauce.
• Enhance the dish with a squeeze of fresh lemon juice before serving.
• Experiment with different types of pasta shapes to add variety to the dish.
• If lobster is not available, you can substitute it with other seafood like shrimp or crab.
• Serve the Astakomakaronada with a side of crusty bread to soak up the delicious sauce.

Serving advice

Serve the Belarusian-style Astakomakaronada hot, garnished with fresh dill. Accompany it with a side of crusty bread and a crisp green salad for a complete and satisfying meal.

Presentation advice

Present the dish in a shallow bowl, allowing the creamy sauce to envelop the pasta and lobster. Garnish with a sprig of fresh dill for an elegant touch.