Spaghetti with sea urchins
In italy, i ricci (sea urchin) are a delicacy appreciated from South to North 🤩. In Puglia in every period you can not miss a variety of delicious raw seafood from the Adriatic Sea or the Ionian Sea that often open lunches and dinners: mussels, clams, oysters and scallops and local specialties such as sea urchins: in all the Apulian seaside resorts there are expert fishermen who open the urchins at the moment at their characteristic fish stalls. In fact, the best is to be able to enjoy them directly by the sea freshly caught: all their flavor is enclosed in colorful eggs ranging from bright red to orange. They are also delicious simply accompanied with fresh bread and a glass of white wine.
In the kitchen the dish that best enhances this delicious fruit of the sea are spaghetti or linguine with sea urchins, a quick and easy recipe to make, with a mouth-watering result. It would be good to indulge in this delight as a dish of special occasions, to consume the urchins sparingly and preserve them in the sea as long as possible so as not to interrupt their natural cycle of reproduction and not alter the biological balance of our sea.
Ingredients
80 gr of sea urchins (about twenty per person)400 gr of spaghetti or linguinegarlic (1 clove)extra virgin olive oil to tasteparsleysalt to tastepepper (or chili) to taste
Preparation
Sauté the garlic, chopped parsley and some chili peppers in a pan if desired; wash the curls and extract the pulp with the help of a teaspoon; Add half of the pulp obtained with a little seafood liquid to the frying pan: turn off the stove after a few minutes. Boil the spaghetti in salted water and drain al dente; stir the pasta in the sauce pan and begin to serve, distributing the other half of the raw urchin pulp in each dish; Season with a splash of black pepper and serve.
In italy, i ricci (sea urchin) are a delicacy appreciated from South to North 🤩. In Puglia in every period you can not miss a variety of delicious raw seafood from the Adriatic Sea or the Ionian Sea that often open lunches and dinners: mussels, clams, oysters and scallops and local specialties such as sea urchins: in all the Apulian seaside resorts there are expert fishermen who open the urchins at the moment at their characteristic fish stalls. In fact, the best is to be able to enjoy them directly by the sea freshly caught: all their flavor is enclosed in colorful eggs ranging from bright red to orange. They are also delicious simply accompanied with fresh bread and a glass of white wine.
In the kitchen the dish that best enhances this delicious fruit of the sea are spaghetti or linguine with sea urchins, a quick and easy recipe to make, with a mouth-watering result. It would be good to indulge in this delight as a dish of special occasions, to consume the urchins sparingly and preserve them in the sea as long as possible so as not to interrupt their natural cycle of reproduction and not alter the biological balance of our sea.
Ingredients
80 gr of sea urchins (about twenty per person)
400 gr of spaghetti or linguine
garlic (1 clove)
extra virgin olive oil to taste
parsley
salt to taste
pepper (or chili) to taste
Preparation
Sauté the garlic, chopped parsley and some chili peppers in a pan if desired; wash the curls and extract the pulp with the help of a teaspoon; Add half of the pulp obtained with a little seafood liquid to the frying pan: turn off the stove after a few minutes. Boil the spaghetti in salted water and drain al dente; stir the pasta in the sauce pan and begin to serve, distributing the other half of the raw urchin pulp in each dish; Season with a splash of black pepper and serve.
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