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TAJARIN

Tajarin with artichokes, sea urchins and raw meat

PASTA

  • Semolina 300 gr
  • Flour 100 gr
  • 3 Eggs


SAUCE

  • 4 Artichokes
  • sea ​​urchins
  • Raw meat 100 gr


Preparation

Knead flour, semolina and eggs, spread and cut the pasta into tajarin noodles.


To prepare artichoke sauce

Remove and keep aside the toughest outer artichoke leaves. What remains of artichokes must be boiled, smoothed and then filtered. The obtained juice should be slightly reduced. The outer leaves of the artichokes are burnt on a plate, infused with seed oil for 8 hours at a temperature of 60 degrees. Boil the Tajarines noodles, drain them, keep them with the oil obtained from the infusion and finally garnish with sea urchins and raw meat cut into thin slices.

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