Capellini with raw sea urchin and asparagus
The key is to chill the sauce in ice water while making it
How to make it
1
Peel the tough skin off the bottom half of the asparagus with a peeler and cut it into thin strips lengthwise. (If this is difficult, you can use a peeler instead.)
2
Quickly boil the cut asparagus in hot water, then drop it into ice water to prevent it from colouring
3
Add [A] to [2] and mix well while cooling
4
Boil the cappelini as indicated and tighten it thoroughly with ice water.
5
Add the drained capellini to the bowl and mix well. Serve on a plate and top with fresh sea urchin to finish
Ingredients for 2 people
-
- Asparagus
- 4
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Chop garlic
- 1/2 tsp
-
- Raw sea urchin
- 50g
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Fruit tomatoes, diced 5mm
- 1 tablespoon
-
- Balsamic Vinegar
- 1/2 tsp
-
- Cappelini
- 100g
-
- For topping raw sea urchin
- Appropriate amount
[PR]
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