- 200 g flour 00
- 50 g re-milled durum wheat semolina
- 12 sea urchins
- chilli compote
- black summer truffle
- extra virgin olive oil
For the recipe of the trofie with sea urchins and Tuscan black truffle, mix the flour and semolina with 110 g of water, a teaspoon of oil and a pinch of salt. Form a loaf, cover it with a bowl and let it rest for an hour. Sprinkle the work surface with flour, form loaves of 2 cm in diameter and cut them into 1 cm pieces.
Taper them by moving the palm of your hand back and forth. Reposition them under the palm of your hand and pull them diagonally towards you forming the trofie (alternatively, use the ready-made ones).
Open the curls, get the eggs and filter the liquid contained in the shell. Brown a clove of garlic with the peel in a large pan lightly veiled with oil; after 1-2 minutes add the filtered liquid from the sea urchins and thicken it over medium heat until you get a sauce. Boil the trofie in abundant boiling salted water, drain them in the pan with the sauce, add a nice knob of butter, the sea urchin eggs, a grind of pepper and sauté everything for a few seconds.
Draw a strip of chilli compote on the plates, arrange the trofie and complete with a generous grating of truffle. Serve immediately.
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