Ingredients for 4 people
12 nests of Garbugli® textured dough taglierini Divine Creazioni Surgital For the caciocavallo sauce
70g caciocavallo cheese
30g Parmesan cheese
whole peppercorns
vegetable stock Blend everything with a 10% reduction of white wine and whole peppercorns. Add vegetable stock if necessary. Melt at 60°C in the Bimby.
For the sea urchin mayonnaise:
120g sea urchin roe
80g sunflower seed oil
Whip the sea urchin roe with the oil using a mixer.
For finishing:
20g seaweed powder
Procedure
Cook the Garbugli® for 2 minutes in salted boiling water; drain and toss them in the caciocavallo sauce, adjusting for salt. Serve with the sea urchin mayonnaise and sprinkle with seaweed powder.
GIOVANNI LORUSSO
Recipe from volume III “Giovani Talenti” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
