Lasagne Ricce or Manfredine or Reginelle pasta
«It was my grandmother Sarina’s favourite pasta type», says Ciccio Sultano. It’s a type of pasta that embraces the sauce. In this case, it’s a sauce of cooked and raw sea urchins, sautéed with butter and almonds.
The recipe’s strength is the sweetness of the almonds, combined with the sea urchin’s tasty flavour. It’s an elegant, homemade dish, prepared by Bernardaud.
As a wine pairing, we recommend the Chardonnay 2015 Vigna San Francesco di Tasca D’Almerita.
Ciccio Sultano
A practical mind
