Sea urchin pasta is a typical dish of Italian cuisine, particularly common in coastal regions. Fresh sea urchins are opened and their roe is used to flavor the pasta sauce. The result is a tasty dish rich in sea flavors. In some areas, a pinch of chili is added to give a touch of spiciness. Parsley is used as an optional garnish to add a touch of freshness.
Take 25 fresh sea urchins, open them, remove the roe and place it in a glass, taking care that spines, pieces of shell or fragments of posidonia do not get in.
Put plenty of salted water on; cook 200 g of homemade gnocchetti sardi or trofie until al dente — which you can also find in the supermarket — or, failing that, Barilla gnocchetti sardi 'which are good anyway'.
4 cloves of garlic, with their green core removed and cut into slices, should be briefly sautéed in a glass of extra-virgin olive oil with a pinch of chili (fresh is better if available) in a pan that will later hold the pasta.
Drain the pasta, pour it into the pan and spoon the sea urchin roe over it.
Turn on the heat and toss the pasta while stirring it with a large spoon; this operation should be done as quickly as possible to avoid cooking the sea urchin roe! Continue to stir and sprinkle over it one teaspoon or more of grated mullet bottarga (which serves as a binder).
Raw parsley at the end is optional.
Serve immediately.
Eat even sooner! Ideal wine: Vermentino 'la Cala' by Sella&Mosca (should be available throughout Italy).
Corkscrew
Store in the refrigerator for up to 2 days.
Fresh sea urchins are the main ingredient of this delicious seafood pasta.
Italia
| Energy (kcal) | 228.9 |
| Carbohydrates (g) | 0.13 |
| of which Sugars (g) | 0.13 |
| Fat (g) | 25.37 |
| of which Saturates (g) | 3.67 |
| Protein (g) | 0.01 |
| Fiber (g) | 0.04 |
