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Fusillis with sea urchin and chicory purée

Fusilli with sea urchin and chicory purée

PT30M

1
For the chicory purée, blanch the leaves in boiling salted water and then refresh in iced water. Drain and blend with a hand-blender until you obtain a smooth purée, you may need to add a little water
  • 200g of chicory leaves
2
Cook the pasta in boiling salted water for 10 minutes or until al dente
  • 240g of fusilli pasta
3
While the pasta is cooking, chop the garlic and sauté in a saucepan and add the anchovies
  • 2 garlic cloves
  • 3 anchovies
4
Once the anchovies have softened, add the fish stock
  • 150g of fish stock
5
Drain the pasta and add to the saucepan with the other ingredients. Season to taste
  • salt
6
Spoon the pasta into a bowl and top with the sea urchin and sorrels. Spoon the chicory purée around the plate and serve
  • 1 handful of wood sorrel
  • 1 handful of sorrel, sliced
  • 60g of sea urchin

Ingredients

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Imperial

Chicory purée

Fusilli

To plate

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