Pasta Riccio Di Mare

  • Pasta Riccio Di Mare
  • Pasta Riccio Di Mare
  • Pasta Riccio Di Mare
Ranked: 224th

Rated 4.67 out of 5 based on 23 votes

Ingredients

  • 2 x large sea urchin opened, cleaned and roe preserved
  • 2 x garlic cloves, minced
  • 1 pinch course sea salt
  • 2 Tbls butter
  • 1/2 cup cream
  • 250 g fettaccini
  • 1 pinch salt and freshly ground pepper to taste
  • 1 tspn salt preserved capers
  • 1/2 tspn lump fish caviar

Method

cook the pasta according to packet instructions and drain.

mince the garlic with the course salt til a paste is achieved.

saute the garlic lightly in the butter, remove from the heat and add the uni and cream and whisk gently until a creamy sauce is achieved return pasta to the pot and combine.

serve with the capers and cavier as garnish and season.

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  • This was totally divine, would not be out of place in a french restaurant

    Reply

    by James Ayers on 19/11/2012, 07:06
    James Ayers
    • it is very gratifying when I hear such praise .. going with my instincts when working with a completely new ingredient makes it even more so

      Reply

      by Helen Minns on 24/11/2012, 10:51
      Helen Minns
  • FANTASTIC!!!

    Reply

    by Kylie-Anne Fish on 25/11/2012, 15:10
    Kylie-Anne Fish
    • you are too kind .. I have to say the freshness and the product inspired me.

      Reply

      by Helen Minns on 25/11/2012, 15:13
      Helen Minns
  • Wonderful use of fresh produce

    Reply

    by Cherie Petersen on 25/11/2012, 20:44
    Cherie Petersen
    • fresh and local are my passions .. thank you for appreciating this

      Reply

      by Helen Minns on 25/11/2012, 21:03
      Helen Minns
  • Well done Helen for using Ricci di Mare, quite brave!! Being Italian i would suggest to try it aswell with dry pasta such as spaghetti and without cream. The flavour of the sea would stand out, it’ll smell just like the Italian seaside!! Well done! :) Luca

    Reply

    by Luca Ciano on 28/11/2012, 10:03
    Luca Ciano
    • Thank you for your encouraging praise! being a completely new ingredient to me on top of my acute pescaphobia it was a unique experience coming up with a suitable recipe to showcase such sea fresh produce

      Reply

      by Helen Minns on 28/11/2012, 10:59
      Helen Minns
  • Seafood is the star here. Enjoyed every bite

    Reply

    by Kimi RavenSky on 28/11/2012, 16:47
    Kimi RavenSky
    • I agree … I cannot over stress how blessed I feel to have such bounty at my doorstep

      Reply

      by Helen Minns on 28/11/2012, 22:02
      Helen Minns
  • This looks good, but please can you provide details as to preparing the sea urchin….. I am guessing you would be one of a select few home chef’s who have used this ingredient. Good on you for being adventurous!

    Reply

    by Lisa Landry on 28/11/2012, 21:48
    Lisa Landry
    • The first time I opened a sea urchin was for the Uni Sushi Rolls detailed in another recipe and I learnt how to do so via you tube (lol) and there are quite a few different videos but this one isnt too bad abd the speaker is easy to understand: http://www.youtube.com/watch?v=Q2KLJxY2Awg

      Reply

      by Helen Minns on 28/11/2012, 22:01
      Helen Minns
  • im sure it tastes wonderfull but you need to work on presentation..

    Reply

    by Liam Emanuel on 10/12/2012, 14:28
    Liam Emanuel
    • yes my presentation skills have been noted as wanting .. I will work on it

      Reply

      by Helen Minns on 10/12/2012, 14:31
      Helen Minns
      • Im sorry i dont mean to offend you

        Reply

        by Liam Emanuel on 10/12/2012, 14:40
        Liam Emanuel
        • no offence at all .. your comment has merit .. my photoes were taken to share with a FB group and I never expected to have this opportunity .. I have been working on my presentation with only my little sony cybershot lol ..

          Reply

          by Helen Minns on 10/12/2012, 14:44
          Helen Minns
          • Its ok i admire your wonderfull perseverance. please keep going you are an amazing cook. i love determination

            Reply

            by Liam Emanuel on 10/12/2012, 15:19
            Liam Emanuel
      • AGAIN DAMN IT! I PUT ONE STAR INSTEAD OF FULL!

        Reply

        by Liam Emanuel on 10/12/2012, 15:21
        Liam Emanuel
        • perhaps admin can help you lol, but I am just happy that fresh food has it’s chance to be celebrated …
          My determination has it’s basis in my son’s food neophobia … I have invested years in devising a therapy that will allow him the grace to treat food with less fear and with enthusiasm .. seafood has become his safe place to eat and he has met my every attempt with amazing response and I have great pride in this for his sake. He just tried a cockle freshly forraged yesterday and purged overnight … he humbles me his pescaphobic mother

          Reply

          by Helen Minns on 10/12/2012, 15:29
          Helen Minns
  • Looks great! In terms of presentation, less is more, so perhaps a small twirl of pasta would look better! I am a bit of a plate junkie so i have too many plates, but I always think big plates look so good! Sounds great and the use of uni, yumm!

    Reply

    by Dylan Carter on 10/12/2012, 15:31
    Dylan Carter
    • thank you Dylan. These are actual meals prepared for my family and originally photographed for sharing on FB. I would love to be able to invest in special plates and bowls for the sake of presentation alone but alas that is not in my budget. I am glad I am getting such constructive critique as it will help me if I choose to take my passion further.

      Reply

      by Helen Minns on 10/12/2012, 15:38
      Helen Minns
    • I agree! great eye dylan!

      Reply

      by Liam Emanuel on 10/12/2012, 15:46
      Liam Emanuel
    • I can see you go very far

      Reply

      by Liam Emanuel on 10/12/2012, 15:46
      Liam Emanuel
      • I hope to see your comments on the rest of my recipes

        Reply

        by Helen Minns on 10/12/2012, 15:59
        Helen Minns
    • I got some plates for xmas … just a few so not quite a plate junkie yet, but I hope I can get some skills in the way my food looks with some practice :D

      Reply

      by Helen Minns on 30/12/2012, 08:49
      Helen Minns
  • I see, the flavour is most important and you’ve definately got that down pat! :)

    Reply

    by Dylan Carter on 10/12/2012, 15:46
    Dylan Carter
    • I am happy if good food is the winner. Thankyou again

      Reply

      by Helen Minns on 10/12/2012, 15:48
      Helen Minns
  • :)

    Reply

    by Dylan Carter on 10/12/2012, 15:51
    Dylan Carter
  • Love it!!

    Reply

    by Janette Barlow on 23/12/2012, 19:23
    Janette Barlow
    • it really is luxury on a plate .. I love working with our local forragable seafood delights

      Reply

      by Helen Minns on 29/12/2012, 17:20
      Helen Minns
  • very unusual :)

    Reply

    by Anne-Marie Cee on 29/12/2012, 17:17
    Anne-Marie Cee
    • I hope to bring it into favour as our local seafood needs to be celebrated for what it is … AMAZING!

      Reply

      by Helen Minns on 29/12/2012, 17:21
      Helen Minns
  • i had this one without the capers but it was still amazing! omnomnom

    Reply

    by Lachlan Minns on 10/01/2013, 14:30
    Lachlan Minns
    • The capers are more for the resident salt junky allthough I have to admit I love them myself. Looking forward to the challenge of trying to grow our own capers in our newly planted olive grove … I may manage a jar of perserved capers around the same time we get to home preserve olives lol, but hey what’s a couple of years or 8 when you’re having fun?

      Reply

      by Helen Minns on 12/02/2013, 21:16
      Helen Minns
  • I don’t have access to fresh urchin, but this dish sounds like it would be heaven on a plate.

    Reply

    by Tess Hudson on 20/05/2013, 23:39
    Tess Hudson
    • October is the best time and any pristine coastal waters will potentially provide. Be sure to be licensed or eligible for exemption and you can be richly and royally provided for

      Reply

      by Helen Minns on 20/05/2013, 23:41
      Helen Minns