TAGLIOLINIS WITH COMMON MOREL AND SEA CUCUMBER

INGREDIENTS:

Parmesan infusion: 
500 gr. of parmesan cheese
500 ml of cream
50 ml. of milk
Common morel:
60 gr.of common morel
oil
garlic
parmesan infusion
Sea cucumber:
60 gr of sea cucumber
Boiled tagliolini:
70 gr. of tagliolini
Young chicken egg yolk: 
1 egg yolk of a young chicken

PREPARATION:

Parmesan infusion: 
Dice the parmesan cheese and infuse for 12 hours with the cream and milk mixture. Strain and set aside.
Common morel: 
Clean the fish thoroughly in water several times, once clean, dice trying to keep the cubes of meat whole. Sauté in garlic oil and add the parmesan infusion, allow to cook for a couple of minutes.
Sea cucumber: 
Clean and skin the sea cucumbers taking care to remove all the sand. Set aside.
Boiled tagliolini:
Boil the pasta for 90 seconds and set aside.
Young chicken egg yolk:
Keep the egg yolk hydrated until ready to serve.

TO SERVE:

Roast the sea cucumber on the grill. Place the cooked common morel in the bottom of a mold. Cover with the tagliolinis and place the sea cucumbers on top of this. Sauté well with the parmesan infusion and put the mold on a plate. Finish by adding a young chicken egg yolk previously warmed on the grill.