Riccioli Pasta, raw shrimps, salted cream, sea urchin, and citrus
Preparation Prepare the foam by whipping the orange juice and soy lecithin and allow reposing in the refrigerator for 2 hours.
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Cooking tools:
- Hand mixer
- Saucepan
- Pot
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Measuring spoon
- Plate
Ingredients
- 300g Riccioli Leonessa
- 8 Tablespoons of Extra Virgin Olive Oil
- 50g of sea urchin meat
- 4 large red shrimps
- 1 clove of garlic
- parsley stalks
- 250g milk
- 100g chopped potatoes
- 30g diced carrots
- 20g butter
- 1 orange peel
- 1 lemon peel
- salt
- pepper
- 300g of orange juice
- 2g of soy lecithin
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