- 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
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Among the recipes for first courses dishes: soup with sea urchin
Menu for a summer dinner: recipes signed JRE
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: