The Sea

  • 200g ricotta cheese
  • 70g fresh milk
  • 20g extra virgin olive oil
  • 20g apple cider vinegar
  • 4 shrimp
  • 8 mussels
  • 250g sea urchin
  • 20g fresh dulse seaweed
  • 20g sea lettuce fresh
  • 20gsalicornia
  • 20g powder of dried seaweed
  • Dried bread cubes
  • Extra virgin olive oil

Heat the milk, add the ricotta and mix with the immersion blender pouring extra virgin olive oil, to obtain a smooth cream; keep warm.

Open sea truffles, extract the fruit and marinate with the ‘apple cider vinegar a few minutes, then dry them and cover them with extra virgin olive oil.

Blanch the shrimp tails.

Arrange in the center of the pot the cream cheese, sift the powdered dried seaweed and lay the fresh seaweed (dulse and lettuce) and Salicornia alternating with seafood; complete with a drizzle of olive oil and a few cubes of toasted bread.