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