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Sea Urchin Pasta and Red Prawns
Sea Urchin Pasta and Red Prawns

Sea Urchin Pasta and Red Prawns

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Ingredients

Adjust Servings:
300 g Durum wheat flour
6 Egg yolks
4 Red prawns
12 Sea urchins
1 Lemon
Olive oil
1 pinch Salt
1 pinch Pepper
Cuisine:

    Sea urchin pasta and red prawns, a delicious refined Mediterranean recipe with iodine flavors. Discover the recipe!

    • 50 minutes
    • Serves 4
    • Medium
    class="bordered-title"> Ingredients

    Sea Urchin Pasta and Red Prawns

    Dive into the depths of Italian cuisine with my Sea Urchins Pasta and Red Prawns, a dish that brings the Mediterranean to your plate. This combination is a celebration of Italy’s coastal bounty, offering a unique blend of flavors that are as vibrant as the sea itself.

    Sea Urchins Pasta, or “Pasta ai Ricci di Mare”, is a traditional Italian dish that captures the essence of the sea. The delicate, briny flavor of sea urchins, combined with the al dente pasta, creates a dish that is both simple and sophisticated.

    On the other hand, Gambero Rosso, or Red Prawn, is a prized seafood delicacy from the Mediterranean. Known for its sweet, delicate flavor and vibrant red color, Gambero Rosso adds a touch of luxury to any dish.

    When paired together, Sea Urchins Pasta and Gambero Rosso create a symphony of flavors that is truly unforgettable. The sweetness of the prawns perfectly balances the briny depth of the sea urchins, while the pasta provides a satisfying texture.

    This dish is more than just a meal; it’s an experience that transports you to the sun-drenched coasts of Italy. So, whether you’re a seasoned foodie or a culinary explorer, Sea Urchins Pasta and Gambero Rosso is a combination that promises a taste of Italy’s finest seafood offerings.

    Buon appetito! 🍝

     

    Steps

    1
    Done
    15 minutes

    Egg Pasta dough

    Pour the flour onto a work surface and form a well. Pour in the yolks and beat them with a fork, gradually incorporating the flour. Knead by hand until you get a smooth and elastic dough. Cover with cling film and set aside in the refrigerator for 1 hour.

    2
    Done
    10 minutes

    Cleaning the sea urchins

    In a bowl, mix water and salt. Using a pair of scissors, open the sea urchins by cutting them from the hole. Rinse and wash the inside of the sea urchins with the salt water. Harvest and set aside the sea urchin’s coral.

    3
    Done
    5 minutes

    Clean the red prawns

    Remove the tails from the red prawns and eliminate the head. Remove the intestine. Make a tartare with the flesh. Season with oil and pepper and keep cool. Reserve the shells and heads (deprived of eyes).

    4
    Done
    10 minutes

    Making fresh tagliatelles

    On a floured work surface, start by rolling out the dough with a rolling pin. Pass the dough through the pasta machine starting at notch 0, then fold it and pass it through the pasta machine again. Proceed in this way up to notch 6 to obtain a sheet of dough of the right width and almost transparent. Flour the sheet of dough on both sides. Fold it onto itself from its two ends. Using a knife, cut the dough into tagliatelle. Untangle everything, flour and form a nest. Reserve until cooking.

    5
    Done
    5 minutes

    Soffritto

    In a frying pan, sauté the heads and shells of the gamberi rossi in olive oil. Crush the heads to release the juice. Add the juice of a lemon and grate some zest. Lower the heat and remove the heads and shells.

    6
    Done
    5 minutes

    Cooking the pasta

    Cook the tagliatelle in a pot of boiling salted water. When the pasta rises to the surface, transfer it to the frying pan with a ladle of cooking water. Mix well to coat the pasta with the crustacean cooking juices. Reduce the sauce. Off the heat, add some of the sea urchin coral and sauté the pasta. Plate up, add sea urchin coral and gamberi rossi tartare. Grate some lemon zest.

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