"Pasta della pazienza" with sea urchins, sanapo and baby squid | Ciccio Sultano

Three different shapes of pasta, made by hand, are used for the patience pasta: gnucchitti, pizzuliati and patrinostri. An effort that symbolizes the care and patience of the hostess toward her guests.

Ingredients

• Gnucchitti
• Pizzuliati
• Patrinostri
• Raw sanapo leaves (mustard plant)
• 1 Cuttlefish
• Sea urchins
• Garlic
• Oil
• Chili pepper
• 2 Lemons
• 1 teaspoon of tapenade
• Lapsang Souchong Smoked Tea

Procedure

Prepare a sanapo puree with vegetable broth, blanched leaves, potato, salt, oil, water to taste, raw urchins seasoned with lemon juice, extra-virgin olive oil, parsley, chili pepper.
Cut the lemon, making a diamond shape out of it.
Prepare the pasta della pazienza (which means "patience", assuming you have any, this is not for sale). Blanch the cuttlefish meat counting to 5, drain and pour it into a bowl where there is already the julienne-cut cuttlefish; season it like the urchins.
Take the tenderness of the raw sanapo leaves (chewing them will give you the memory of wasabi in your mouth) and keep them aside.
In a pan, lightly sauté garlic, oil, chili pepper and 1 teaspoon tapenade, 2 fresh bay leaves, urchin water, urchins and smoked Lapsang Souchong tea.

Dish composition

Drain the pasta, toss it in a pan with a little smoked evo oil, lay the sanapo puree on the plate, arrange the patrinostri standing up and fill with raw urchins. Add more urchins here and there, decorate with curly cuttlefish, sprinkle with 5 diamonds of lemon and complete the dish by arranging the raw sanapo leaves.