Ingredients for 4 people
440 g of Troccoli Laboratorio Tortellini®
10 fresh sea urchins
200 g turnip tops
10 g EVO oil
5 g fine salt
10 g fresh chervil
Procedure
Open the sea urchins and keep the pulp (approx. 80\90 g) to one side. Soak the turnip tops in boiling salted water for 10 minutes; once drained, blend them with the cooking water and EVO oil to obtain a smooth, homogeneous cream.
Cook the Troccoli in abundant salted water for 5/6 minutes, drain and toss with the urchin pulp, stirring in the cooking water to obtain a cream. Complete the dish with a few chopped chervil leaves. In a bowl, pour the turnip tops cream in a mirror pattern and in the centre arrange a nest of sautéed Troccoli with the sea urchin pulp.
SUGGESTIONS
To preserve the flavour of the sea urchins, it is very important to stir them together with the Troccoli when the heat is off.
