Among the recipes for first courses dishes: soup with sea urchin

Among the excellent restaurants led by the Jeunes Restaurateurs d'Europe we chose the dishes (from starter to dessert) that belong to each area (and to a culinary tradition) of the Italian peninsula. Among the recipes of famous chefs: the first course dish signed by Emanuel Scarello of the restaurant “Agli amici” in Udine Ingredients for 4 people:

• 100 g white wine from Friuly
• 400 g of Kennebec potatoes
• 170 g of fresh pulp of sea urchins
• 20 g flour 00
• 1 egg
• Nutmeg
• 1 shallot
• 150 g of milk
• Garlic and parsley
• Anchovies
• Capers
• Extra virgin olive oil
• Salt

Preparation: Boil 200 g of potatoes in their skins in salted water. When cooked, peel and mash with a potato masher directly on the pastry board. Sift flour, add the yolk and mix in the traditional way by adding salt and some grated nutmeg. Form the gnocchi, pass them throw the “comb” and place them in a cool place. Finely, chop the remaining potatoes and the shallots, then braise at low heat with oil. Warm the milk and white wine, previously reduced by half, then add the liquid to the potatoes and braised shallots, salt and boil for 3 minutes. Mix everything and keep it warm.