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
Keywords
- Raw
- Egg
- Red
- Peel
- Lemon
- Shrimp
- Wilted
- Truffle
- Perlage
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reportergourmet.com.
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
- Extra-virgin olive oil to taste
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