Black Spaghetti w/ Sea Urchins, Ricotta & Cuttlefish
User Reviews
4.9
141 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Black Spaghetti w/ Sea Urchins, Ricotta & Cuttlefish
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Homemade Pasta
- 500 grams durum wheat flour
- 125 grams whole eggs
- 50 grams egg yolks
- 60 ml water
- fresh black squid ink
Other Ingredients:
- 80 ml extra virgin olive oil
- 1 clove red garlic minced
- 1 teaspoon pantelleria capers
- Hot Peppers
- parsley chopped
- 160 grams ricotta cheese
- 100 grams sea urchin pulp
- 1 fresh cuttlefish
- 150 ml fish stock
Instructions
Pasta
- Knead all the ingredients until smooth.
- Rest the dough in the fridge for about 1 hour.
- Roll out the dough and make the spaghetti.
- Sprinkle with plenty of flour and and keep in a cool place until ready to use.
Ricotta
- Blend the ricotta and keep warm until ready to plate.
- Cook the garlic, hot peppers and capers in extra virgin olive oil.
- Add a little of fish stock and reduce for 4 minute at low heat.
- In the mean time cook the spaghetti and sautè in the sauce slightly to cover the spaghetti..
- Sprinkle with the parsley and place on the plate.
- Add sea urchin pulp and the warmed ricotta cheese.
- Place some julienne raw slices of cuttlefish around the pasta and finish with a little of olive oil.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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