Rinse the laver under running water for only a few seconds in order to preserve its taste. Dry and fry in oil for a few minutes. Leave it to dry and eliminate the excess oil. Wash the cauliflower and divide into florets. Prepare a deep saucepan and sauté the oil, garlic, and cauliflower until tender. Add vegetable broth and bring to a boil. Add the Pasta Mista for 9 minutes and add oil and parmesan cheese slowly throughout. In the meantime remove the sea truffles from their shell, draining their water and add to the saucepan. Once the Pasta Mista is cooking, add to the sauce with parsley and sliced black truffle. Place the Pasta Mista in a deep plate and garnish with the sea truffles, additional black truffle, and pieces of laver WINE PAIRING: The unusual combination of ingredients in this plate contributes to its complex structure and taste complex. The Castello di Jesi Verdiccio Classic wine, aged in oak, is the perfect compliment with its herb, vanilla, floral, and exotic fruit aromas. A pairing that provides a fresh equilibrated delicate delicacy.
