Cristoforo Trapani's recipe: Tortelli with seaweed, sea urchins, mullet and Sorrento lemon
For the seaweed tortelli
Ingredients
- 125 g 00 flour
- 40 g semolina
- 2 g spirulina algae
- 80 g egg yolks
- 10 g white wine
- 3 g salt
Procedure
Mix all ingredients together and knead until smooth.
For the mullet filling
Ingredients
- 1 clove of garlic
- 2 anchovies
- 300 g of mullet
- 60 g of cream
- 5 g of anchovy colatura
Procedure
Brown the garlic and anchovies in a little oil. When the garlic is browned and the anchovies melted, remove the garlic clove and brown the skinned mullet fillets for about 10 minutes. Once the fillets have flaked, process them with the cream in a blender until firm and smooth.
For the urchin sauce
Ingredients
- 125 g sea urchins
- 140 g butter
- 40 g lupin water
- 5 g fresh lemon juice
- salt to taste
- pepper to taste
Procedure
Take half the weight of the sea urchins and process them with butter until they form a cream. Place in a saucepan, brown and stir. Add the other half of the urchins and deglaze with the lupine broth, continue stirring. Keep on the heat until a creamy mixture results. Remove from heat and add lemon juice, adjust with salt and pepper. When the filling is cold, roll out the dough and make tortelli.
For the confit tomatoes
Ingredients
- 100 g yellow and red datterino tomatoes
- 5 g sugar
- 3 g salt
- 25 g evo oil
Procedure
Mix all ingredients together and bake at 90°C for 1 hour.
For the puffed mullet skin
Procedure
Dry the skins and fry them with seed oil at 180°C.
Dish composition
Cook the tortelli for 3 minutes, then glaze them with olive oil. Once ready, place them in the center of the plate with the confit cherry tomatoes, add the roe and a grating of lemon. Finish with the sea urchin emulsion.
