Riccioli Pasta, raw shrimps, salted cream, sea urchin, and citrus

Product combined with the recipe

riccioli Scatola 12 cf

Ingredients for 4 people

  • 300g Riccioli Leonessa
  • 8 Tablespoons of Extra Virgin Olive Oil
  • 50g of sea urchin meat
  • 4 large red shrimps
  • 1 clove of garlic
  • parsley stalks
  • For the cream:
  • 250g milk
  • 100g chopped potatoes
  • 30g diced carrots
  • 20g butter
  • 1 orange peel
  • 1 lemon peel
  • salt and pepper
  • For the citrus foam:
  • 300g of orange juice
  • 2g of soy lecithin


Prepare the foam by whipping the orange juice and soy lecithin and allow reposing in the refrigerator for 2 hours. Prepare the cream by cooking the potatoes, carrots, milk, butter, and citrus peels for approximately 10 minutes, taking care to not overcook the potatoes. Add the salt and pepper and whip. Cook the pasta in abundant salted water. In a saucepan, brown the garlic and parsley and then discard. Add a few cups of water. When cooked “al dente” add the pasta to the saucepan and mix with a few tablespoons of cream. Remove from the flame and add the sea urchin mean and a drizzle of olive oil. To plate, create a base with the salted cream and carefully place the pasta and sliced shrimps already lightly seasoned with olive oil. Use a hand mixer to whip the citrus foam and garnish the shrimps. WINE PAIRING: With a complex preparation that has a sweet tendency due to the shrimps and pasta, sour notes from the sea urchin and acidic due to the citrus a Gewurztraminer from the Alto Adige wine region marries well with the dish. With its aromas of white pepper and candied citrus, the palate rejoices in a delicious and smooth acidic taste that is both sour and aromatic.

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