Tag: urchins

Recipe Cacio e pepe with sea urchins and turnip greens – Italian Cuisine

Recipe Cacio e pepe with sea urchins and turnip greens


  • 280 g tube type pasta
  • 100 g turnip greens
  • 80 g clean fresh sea urchins
  • 80 g grated pecorino
  • 2 peeled cloves of garlic
  • vegetable broth
  • extra virgin olive oil
  • salt
  • black and white pepper

Clean sea ​​urchins and mix them with extra virgin olive oil. The turnip greens are blanched for 2 minutes in a little boiling salted water with a little oil and garlic and then drained on kitchen paper.
Prepare the broth (white onion, celery, carrot, bay leaf and pepper) boil it for 2 hours and then filter it with the Chinese colander.
In a saucepan pour a thin layer of oil into the pan, add the garlic and when it is golden remove it. Add 3-4 ladles of broth and stir, then raise the heat and grind the pepper, just before boiling. When it boils, add half of the pecorino and mix with a whisk.
Dilute with 1 ladle of broth and stir until you get a smooth cream.
Cook the pasta for only 5 minutes in boiling salted water, then drain and sauté it in a pan with the cream for 1 minute, then add a ladle of broth and finish cooking for another 5 minutes.

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Recipe Spaghetti with saffron, sea urchins, crunchy quinoa – Italian Cuisine

Recipe Spaghetti with saffron, sea urchins, crunchy quinoa


  • 360 g spaghetti
  • 50 g puffed quinoa
  • 4 sea urchins
  • 1 clove of garlic
  • saffron
  • anchovy sauce
  • lemon
  • fish soup
  • sunflower oil
  • extra virgin olive oil
  • salt
  • pepper

Toasted in a saucepan 30 g of saffron in pistils with a pinch of salt and a drizzle of oil. Add 2 liters of fish broth, bring to a boil and cook for about 10 minutes.
Switch off, let it rest for 15 minutes, then filter and let it cool.
Brown garlic in a large pan with a drizzle of oil and salt for 2 minutes. Remove the garlic, add the saffron broth and let it reduce.
Cook spaghetti in boiling salted water. Drain them al dente and pour them into the pan with the saffron sauce.
Stir pasta with oil, salt, pepper and drops of anchovy sauce.
Fry quinoa in sunflower oil.
Serve spaghetti with puffed quinoa and clean sea urchins; complete with grated lemon zest.

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Trofie recipe with sea urchins and Tuscan black truffle – Italian Cuisine

Trofie recipe with sea urchins and Tuscan black truffle


  • 200 g flour 00
  • 50 g re-milled durum wheat semolina
  • 12 sea urchins
  • garlic
  • chilli compote
  • black summer truffle
  • extra virgin olive oil
  • butter
  • pepper
  • salt

For the recipe of the trofie with sea urchins and Tuscan black truffle, mix the flour and semolina with 110 g of water, a teaspoon of oil and a pinch of salt. Form a loaf, cover it with a bowl and let it rest for an hour. Sprinkle the work surface with flour, form loaves of 2 cm in diameter and cut them into 1 cm pieces.
Taper them by moving the palm of your hand back and forth. Reposition them under the palm of your hand and pull them diagonally towards you forming the trofie (alternatively, use the ready-made ones).
Open the curls, get the eggs and filter the liquid contained in the shell. Brown a clove of garlic with the peel in a large pan lightly veiled with oil; after 1-2 minutes add the filtered liquid from the sea urchins and thicken it over medium heat until you get a sauce. Boil the trofie in abundant boiling salted water, drain them in the pan with the sauce, add a nice knob of butter, the sea urchin eggs, a grind of pepper and sauté everything for a few seconds.
Draw a strip of chilli compote on the plates, arrange the trofie and complete with a generous grating of truffle. Serve immediately.

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