Spaghetti alla chitarra” with sea urchin, hazelnut and turnips

Ingredients for 4 people

  • 280 gr “Leonessa” spaghetti alla chitarra
  • 100gr sea urchin pulp
  • 500gr turnips
  • 50gr hazelnut
  • 1 garlic clove
  • 1 chilli
  • 1 spring onion
  • vegetable stock
  • parsley
  • extra-virgin olive oil (as required).


Let the turnips sauté in olive oil and spring onion and pour in the vegetable stock until they’re cooked. Remove the turnips’ tips for plating, blend the stems and sieve to obtain a smooth cream. Fry the garlic in a large pan with olive oil and add in the parsley and a slice of chilli. As soon as the garlic turns brown, remove it together with the parsley and chilli and pour in the vegetable stock. Cook the pasta in abundant salty water, drain it while “al dente” and stir it in the pan by adding sea urchin pulp and little olive oil. Prepare a mirror of turnips cream and lay the nest-shaped spaghetti on top. Decorate with turnips, parsley and hazelnut slices. 

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