Black Spaghetti w/ Sea Urchins, Ricotta & Cuttlefish
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 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
Description
The Black Spaghetti with Sea Urchins, Ricotta & Cuttlefish features handmade squid ink pasta, offering a striking color and subtle briny taste. The pasta is tossed in a sauce of olive oil, minced red garlic, capers, hot peppers, and fish stock, giving it a balanced savory and slight heat profile. Warmed ricotta cheese is blended to a creamy consistency and combined with the sea urchin pulp to add a rich, oceanic umami finish. Thin julienned raw cuttlefish slices add tender texture and taste at serving, complemented by fresh parsley and a touch of olive oil to finish.
This dish is suitable as a special seafood pasta course. It pairs well with light white wines and presents an elegant combination of textures from firm pasta, creamy cheese, and tender cuttlefish. It showcases fresh seafood ingredients without heavy seasoning to preserve their natural flavors.
Ingredients
Homemade Pasta
- 500 grams durum wheat flour
- 125 grams egg whole
- 50 grams egg yolk
- 60 ml water
- black squid ink fresh
Other Ingredients:
- 80 ml extra virgin olive oil
- 1 clove garlic minced, red variety
- 1 teaspoon capers Pantelleria
- hot peppers
- parsley chopped
- 160 grams ricotta cheese
- 100 grams sea urchin pulp
- 1 cuttlefish fresh
- 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
User Reviews
Overall Rating
4.9
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