Egg pasta tagliolini with raw red shrimp, truffle perlage, wilted pachino and lemon peel | Chef Reci
Egg pasta tagliolini with raw red shrimp, truffle perlage, wilted pachino and lemon peel | Luigi Pomata
Ingredients
- 320 g remilled durum wheat semolina
- 60 g seaweed flour Sea Lettuce: Ulva rigida
- 10 yolks
- 10 ml oil
- 1 jar of truffle perlage
- 1 jar of dehydrated white truffle
- 8 red shrimps
- 100 g cherry tomatoes
- 10 g brown sugar
- 1/2 bunch of basil
- 2 sprigs of thyme
- 50 ml extra virgin olive oil
- 50 g butter
- 1 lemon
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