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Pasta with sea urchins is a typical dish of Italian cuisine, particularly widespread in coastal regions. Fresh sea urchins are opened and used together with their coral to flavor the pasta sauce. The result is a tasty dish rich in marine flavors. In some areas, a pinch of chili pepper is added to give it a touch of heat. Parsley is used as an optional garnish to add a touch of freshness.
Take 25 fresh sea urchins, open them, extract the eggs and put them in a glass, avoiding having spines, shell pieces or seagrass fragments get inside
Put plenty of salted water on; cook 200 g of homemade gnocchetti sardi or trofie al dente, which you can also find in the supermarket or, if nothing else is available, Barilla gnocchetti sardi, 'which are good all the same'
4 cloves of garlic, with the green inner part removed and cut into slices, should be lightly sautéed in a glass of extra-virgin olive oil and a pinch of chili pepper (if fresh, it is better) in a pan that will later contain the pasta
Drain the pasta, pour it into the pan and pour the sea urchins over it
Turn on the heat and toss the pasta while stirring it with a large spoon; this operation must be done as quickly as possible to avoid cooking the sea urchin eggs! Keep stirring and sprinkle over a teaspoon or more of grated mullet bottarga (it serves as a binder)
Raw parsley at the end is optional
Eat even before! Ideal wine: Vermentino 'la Cala' by Sella&Mosca (it should be found 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) | 288.39 |
| Carbohydrates (g) | 57.82 |
| of which sugars (g) | 2.78 |
| Fat (g) | 1.99 |
| of which saturates (g) | 0.46 |
| Protein (g) | 10.4 |
| Fibre (g) | 2.84 |
| Salt (g) | 0.54 |
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