{"id":2835,"date":"2024-10-16T15:39:00","date_gmt":"2024-10-16T13:39:00","guid":{"rendered":"https:\/\/www.pastaligorio.com\/troccoli-with-sea-urchin-pulp-lemon-and-tomato\/"},"modified":"2025-03-27T12:30:04","modified_gmt":"2025-03-27T11:30:04","slug":"troccoli-with-sea-urchin-pulp-lemon-and-tomato","status":"publish","type":"post","link":"https:\/\/www.pastaligorio.com\/en\/troccoli-with-sea-urchin-pulp-lemon-and-tomato\/","title":{"rendered":"Troccoli with sea urchin pulp, lemon and tomato"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">There are dishes that tell the story of the sea in every bite, and <strong>Troccoli with sea urchin pulp, lemon and tomato<\/strong> are one of these. A perfect match between the creaminess and intensity of sea urchins, the freshness of lemon and the sweetness of tomato, with the pasta as the protagonist, enhancing every flavor in a unique way. <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Troccoli: the traditional square spaghetti from Puglia<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Troccoli <\/strong>are a type of fresh <strong>pasta made from durum wheat semolina<\/strong>, typical of Puglia and recognizable by their unmistakable shape. <a href=\"https:\/\/www.pastaligorio.com\/en\/prodotto\/troccoli\/\">Similar to thicker spaghetti<\/a>, but with a slightly squared section, troccoli are born from an artisanal process that involves the use of the <strong>troccolaturo<\/strong>, a tool similar to a rolling pin with blades that allows you to obtain the characteristic rough and full-bodied texture.<\/p>\n\n<p class=\"wp-block-paragraph\">Made with <strong>durum wheat semolina<\/strong> and <strong><a href=\"https:\/\/www.lacucinaitaliana.it\/gallery\/pasta-trafilata-bronzo-cosa-significa-sughi-abbinamenti-primi\/\" rel=\"nofollow noopener\" target=\"_blank\">bronze-drawn<\/a><\/strong>, troccoli have a porous surface that perfectly holds the condiments. This characteristic makes them ideal for creamy and enveloping recipes, such as the one with sea urchin pulp, where each ingredient must blend harmoniously with the pasta. <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>The perfect balance between sweetness and acidity<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\">The secret of this recipe lies in the balance of flavors. The <strong>sea urchin pulp <\/strong>is an explosion of marine flavor, intense and delicate at the same time. The <strong>tomato<\/strong>, chosen among the sweetest and juiciest varieties, envelops the palate and tones down the saltiness of the sea urchin without covering its aroma. Finally, the <strong>lemon<\/strong>, with its citrus scent and touch of acidity, gives freshness and lightness to the dish, creating a perfect contrast that enhances every forkful.   <\/p>\n\n<p class=\"wp-block-paragraph\">Thanks to their consistency, the <strong>troccoli <\/strong>capture every nuance of this condiment, blending with the sea urchin pulp in a unique and refined embrace of flavours.<\/p>\n\n<h2 class=\"wp-block-heading\"><strong>A dish to be enjoyed with simplicity and passion<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Troccoli with sea urchin pulp, lemon and tomato<\/strong> are a celebration of the sea and the quality of pasta. A dish with simple ingredients, but incredibly rich in taste and consistency. Perfect for an elegant lunch or a special dinner, it is a recipe that conquers with its intensity and balance, bringing to the table the authentic flavor of pasta made with passion.  <\/p>\n\n<p class=\"wp-block-paragraph\">With troccoli at the center of the scene, every bite becomes a journey of taste, between the deep flavor of the sea, the sweetness of the tomato and the freshness of the lemon. A combination that does not leave indifferent and that maximizes the quality of the ingredients. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Troccoli with sea urchin pulp and lemon are a perfect match between the creaminess and intensity of sea urchins&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2540,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[171,172],"tags":[],"class_list":["post-2835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-videos"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.pastaligorio.com\/en\/wp-json\/wp\/v2\/posts\/2835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pastaligorio.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastaligorio.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastaligorio.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastaligorio.com\/en\/wp-json\/wp\/v2\/comments?post=2835"}],"version-history":[{"count":1,"href":"https:\/\/www.pastaligorio.com\/en\/wp-json\/wp\/v2\/posts\/2835\/revisions"}],"predecessor-version":[{"id":2836,"href":"https:\/\/www.pastaligorio.com\/en\/wp-json\/wp\/v2\/posts\/2835\/revisions\/2836"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pastaligorio.com\/en\/wp-json\/wp\/v2\/media\/2540"}],"wp:attachment":[{"href":"https:\/\/www.pastaligorio.com\/en\/wp-json\/wp\/v2\/media?parent=2835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastaligorio.com\/en\/wp-json\/wp\/v2\/categories?post=2835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastaligorio.com\/en\/wp-json\/wp\/v2\/tags?post=2835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}