Cappelini with raw sea urchin and asparagus
The key is to make the sauce while chilling it with ice water.
How to make it
1
Remove the hard skin from the bottom half of the asparagus with a peeler and cut it into small pieces vertically. (If it's difficult, a peeler is fine.)
2
Quickly boil the cut asparagus in boiling water, then drop it in ice water to prevent coloring.
3
Add [A] to [2] and mix well while chilling.
4
Boil the cappelini as indicated and tighten it thoroughly with ice water.
5
Add well-drained cappelini to the bowl and mix well. Serve it on a plate and topped with fresh sea urchin and it's finished.
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 5mm cubes
- 1 tablespoon
-
- Balsamic Vinegar
- 1/2 tsp
-
- Cappelini
- 100g
-
- raw sea urchin toppings
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
