Scrigni Cacio e Pepe with sea urchin sauce, mint-infused fava beans and peas

Emulsify the urchin pulp with a thread of extra-virgin olive oil to obtain a creamy sauce.
Sauté the fava beans, the peas, the sundried tomatoes and the olives with some butter and a mint leaf; season with salt and pepper as needed.
Leave the washed mint and the orange peel covered with extra-virgin olive oil to infuse for at least one night to obtain an infused oil.
Cook the Scrigni in salted water and, once they are cooked, sauté in a frying pan with a little extra-virgin olive oil and a spoonful of the water the pasta was cooked in. Arrange each plate placing the fava beans and peas sauce in the centre with
the aid of a food ring mould; lay the Scrigni on the top, speckling the urchin sauce and a few drops of infused oil around the centre. Garnish with a few leaves of fresh mint.
Ingredients for 4 people
520 g (24 pieces) Scrigni Cacio e Pepe
200 g peeled parboiled fava beans
200 g parboiled peas
2 tbsp diced sundried tomatoes
2 tbsp thinly sliced Taggiasca olives
1 knob of butter
100 g sea urchin pulp
extra-virgin olive oil
one bunch of fresh mint
orange peel
Where we are

Headquarter and plant:
Surgital Spa
Via Bastia 16/1 48017 Lavezzola (RA)
Emilia-Romagna ITALIA

Surgital France sarl
8 Rue Victor Lagrange 69007 Lyon - France

Surgital America Inc.
350 Fifth Avenue 41st Floor
New York, NY 10118 USA
Customer service:
8616 La Tijera Blvd,Suite
512 Los Angeles, CA 90045 USA


Tel: 054580328
Fax: 054580121

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