Stroncatura pasta with lentil flour and sea urchins

Method

• 1

  Make a dough with whole wheat durum semolina, lentil flour, semolina and water.

• 2

  Let the dough rest under a cloth for about 30 minutes, “stretch” it and make slightly thicker linguine.

• 3

  Fry the garlic in abundant Olitalia 100% Italian Extra Virgin Olive Oil.

• 4

  Remove the pan from the heat and add the anchovies, using a wooden spoon to gently dissolve them in the Olitalia 100% Italian Extra Virgin Olive Oil.

• 5

  Place the pan over the heat again and add the coarsely chopped red pepper, minced parsley, sun-dried tomatoes and chopped olives.

• 6

  Cook the pasta for 10 minutes; in the meantime, in another pan, toast the bread crumbs in a little Olitalia 100% Italian Extra Virgin Olive Oil.

• 7

  Drain the pasta and sauté in the pan with a base of oil, garlic, hot pepper, anchovies and olives, then season with the toasted bread crumbs and sea urchins.

Plating

Plate with a garnish of parsley, a small piece of red pepper and a bit of raw Olitalia 100% Italian Extra Virgin Olive Oil to season and enhance the flavor