LAGANA RICCIA WITH SEA URCHIN AND POACHED QUAIL EGG
Tommaso Ruggieri
Menù Ingredients
300g Lagana Riccia pasta
to taste Garlic
to taste Chopped parsley
4 Quails eggs
to taste dehydrated zucchini flowers to garnish
Serves 4
In a pan lightly sauté the garlic in oil, remove the pan from the heat and leave it cool, then add the chopped parsley and the sea urchin. Cook the pasta in plenty of boiling salted water, drain “al dente” and toss in a pan with the sea urchin sauce. Garnish with dehydrated zucchini flowers and poached quail egg.
