Stroncatura pasta with lentil flour and sea urchins

by Giuseppe Romano - Pizzo Calabro (VV)

Ingredienti per 4 persone

  • 350 gr. - Calabrian stroncatura pasta with lentil flour
  • 1 - Garlic clove
  • - Anchovies in oil
  • 1 - Calabrian red pepper
  • 3 - Tablespoons bread crumbs
  • 10 - Pitted green olives (in oil with chili pepper and fennel seeds)
  • 50 gr. - Sun-dried tomatoes
  • 20 gr. - Sea urchins
  • Parsley
  • Salt
  • Pepper
  • Olitalia 100% Italian Extra Virgin Olive Oil

 

For the topping

  • 200 gr. - Arugula
  • 8 - Slices prosciutto
  • 250 gr. - Medium-ripe tomatoes on the vine
  • 60 gr. - Parmigiano Reggiano aged 24 months
Stroncatura pasta with lentil flour and sea urchins 1
Stroncatura pasta with lentil flour and sea urchins 2

Extra virgin oil and olive oil

"100% Italian Selezione Oro"

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Procedure

  • 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.

 

Assemble the dish

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

Stroncatura pasta with lentil flour and sea urchins 3
Associazione

APCI

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