Cold pasta with sayori and raw sea urchin
Adding fresh sea urchin to the refreshing urchin and myoga will add richness. Cover the boiled cappelini with ice water and tighten thoroughly.
How to make it
1
After using the back of a knife, remove the scales, remove the head, remove the internal organs, and remove three pieces. Lightly sprinkle salt and leave for about 5 minutes.
2
Leave for 5 minutes, slice the sayori diagonally into thin slices, chopped the myyori into small pieces, combine with a bowl, add [A] and mix well.
3
Boil the cappelini as indicated and tighten it thoroughly with ice water.
4
Combine boiled cappelini in a bowl from [2] and place it on a plate to complete the dish.
Ingredients for 1 person
-
- Sayori
- 1 fish
-
- Myo
- 1 piece
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Asatsuki small cut
- 1 tablespoon
-
- salt
- Small amount
-
- Lemon juice
- Small amount
-
- Balsamic Vinegar
- Small amount
-
- Raw sea urchin
- 1 tablespoon
-
- Cappelini
- 60g
[PR]
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