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.