Pasta with Sea Urchins

Preparation

1. STEP 1 OF 8

   Take 25 fresh sea urchins, open them, extract the eggs, and place them in a glass, avoiding any spines, shell parts, or fragments of seagrass from getting inside.

2. STEP 2 OF 8

   Put plenty of salted water; cook 200 g of homemade gnocchetti sardi or trofie al dente, which you can also find at the supermarket, or if not available, Barilla gnocchetti sardi 'which are just as good'.

3. STEP 3 OF 8

   4 cloves of garlic, with their green inner part removed and sliced, should be lightly sautéed in a glass of extra virgin olive oil and a pinch of chili pepper (if fresh, it's better) in a pan that will later hold the pasta.

4. STEP 4 OF 8

   Drain the pasta, pour it into the pan, and add the sea urchins on top.

5. STEP 5 OF 8

   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 eggs! Keep stirring and sprinkle a teaspoon or more of grated mullet roe (it acts as a binder) on top.

6. STEP 6 OF 8

   Raw parsley at the end is optional.

7. STEP 7 OF 8

   Serve immediately.

8. STEP 8 OF 8

   eat even sooner! Ideal wine: Vermentino 'la Cala' by Sella&Mosca (should be available throughout Italy)

Suggestions

• Corkscrew

General Information

Analysis

Macronutrients (100 gr)