Fiemferli S.r.l.
Recipes
Linguine with sea urchins, potatoes and coffee
Ingredients for 4 people:
300 gr linguine
100 gr sea urchins
80 gr potatoes
30 gr coffee
broth vegetable
salt
Cook the linguines in hot and not salty water. In a pan put the pulp of the sea urchins and some lukewarm oil. Bathe with broth and add the boiled and mashed potatoes . Add pasta , oil and still broth if necessary. Decorate with coffee powder, some potatoes and raw sea urchins.
Tagliatelle carbonara​
Ingredients for 4 people:
250 gr tagliatelle
3 eggs
80 gr bacon
60 gr pecorino shavings
60 gr butter
salt and black pepper
Separate egg whites from yolks. Cook the egg white in very hot water for 2 minutes. Drain and chop with a blender with salt, pepper and a little oil. Cook pasta in boiling salted water. Brown with butter in a pan the bacon cut into squares on a low heat. Drain the pasta and toss in pan by adding red raw egg and a little broth. Make seasoning and add to last the egg white. Serve ending with pecorino flakes.
Eliche with duck ragout with rosemary and onion
Ingredients for 4 people:
320 gr propellers
(For the sauce)
50 gr butter
400 gr fresh duck meat
60 gr onion
1 clove of garlic
5 gr rosemary
40 gr Grand Marnier
200 gr vegetable broth
200 gr diced celery and carrots
salt and pepper
(For the garnish)
rosemary fried in batter
Bake the salted and peppered duck in the oven for 10 minutes. Remove it, cut into cubes and prepare a pan with the onion cut into strips and butter. Sauté, add the garlic, the diced celery and carrots and the chopped rosemary. Add the duck and season with the Grand Marnier. Glaze with the broth and cook. Cook the pasta, add the duck sauce and serve with grated orange peel.