is a very popular and fine seafood, thanks to its taste which embodies the essence and freshness of the sea.
Eggs are the only part of the sea urchin that is eaten, so only the female is edible.
If you want to it it fresh you have to eat the same day it is caught, so the sea urchin pulp is normally frozen immediately after the sea urchins caught in order to maintain the fresh taste as much as possible.
Today we're giving you a classic recipe which will make you appreciate and enhance the sea urchins: "Spaghetti ai ricci di mare".
Ingredients: Spaghetti - Pasta Bossolasco
, Frozen sea urcin pulp - La Bottarga di Tonno Group
, Organic extra virgin olive oil - Adamo
, Red garlic from Nubia
, Coarse sea salt of Trapani
, red hot chili pepper, parsley.
First make the water boil, add sea salt and then the pasta (the minutes are written on the box). Meanwhile, in a frying pan, put some evo oil, an unpeeled clove of garlic and some red hot chili pepper making them brown and putting the garlic clove off when it is ready.
One minute before it is ready drain the spaghetti and conserve 1\2 glasses of the boiling water, so stir fry the pasta in the frying pan with the flavored oil and add the pasta water. Amalgamate for a minute (until the water evaporates) as the water will release the pasta amid which will make your spaghetti creamy in a natural way. Only in the end add the sea urchin pulp as it only needs warming and not cooking, finally garnish with some minced parsley.