Pasta with sea urchins and Tuna botargo:
Trofiette, sea urchin pulp, garlic, chopped parsley, tuna botargo, DOP (protected denomination of origin) extra-virgin olive oil from the hills of Ostuni, ground chilli. Method:
fry garlic until slightly brown in oil, and add sea urchin pulp, tuna botargo, parsley and chilli. Cook pasta, dress, adding half a glass of cooking water, and serve.
Sea-coloured black orchids:
Pasta dough: durum wheat semolina, flour, egg, water, cuttlefish ink.
Stuffing: sea bass, shrimps, cuttlefish, flour, water, fish stock, parsley.
Ingredients: mussels, clams, shrimps, chopped prawns, cuttlefish, red tomatoes, parsley, garlic, 1/2 glass of Ostuni DOC (controlled denomination of origin) white wine, chilli.
Method: fry chopped garlic until slightly brown in a pan with olive oil and chilli, adding chopped tomatoes and cook for 2 minutes.
Add sea food (previously washed) and cook for 10 minutes, then add wine.
Cook pasta and dress, adding parsley.
Grand Hotel Masseria Santa Lucia
S.S. 379 Km 23,5 usc. Costa Merlata
72017 Ostuni Marina (Br) Puglia - Italy
T. +39 0831.3560 - F. +39 0831.304090