Ever since I discovered that you can use uni beyond sushi making, I became obsessed with it. I decided to venture into making uni pasta or what the Italians fondly call as “ricci di mare” spaghetti. I scoured the internet for simple and easy to follow recipes and I came across the following website: http://spoonforkbacon.com/2011/07/uni-spaghetti/
Serves 3 to 4
1 lb thin spaghetti
¾ cup fresh sea urchin
3 tablespoons heavy cream
¼ cup unsalted butter, melted
salt and pepper to taste
¼ cup pine nuts, toasted
2 tablespoons nori, julienne
1. Bring a large pot of water to a boil.
2. Add a generous amount of salt to the water and drop in the pasta. Stir.
3. Once al dente, drain, toss in a small amount of olive oil and set aside.
4. In a food processor, puree the sea urchin and cream together until smooth.
5. Strain the mixture and whisk in the unsalted butter. Season with salt and pepper.
6. Pour the sauce into a large pan and bring to a gentle simmer.
7. Add the pasta and toss together.
8. Top with the pine nuts and nori and serve warm.
My first couple of tries weren’t as successful. The butter and cream took over the unique taste of the sea urchin. On another note, you can see that instead of using pine nuts and nori as garnish, I used Italian parsley.
You can purchase a tray of sea urchin from the following NY vendors:
This online vendor – CatalinaOP – based in California, also sells premium and gold grade sea urchin.
#food #recipe #NY #seaurchin #uni #pasta