4.9 from 141 votes
Black Spaghetti w/ Sea Urchins, Ricotta & Cuttlefish
This recipe creates black spaghetti infused with squid ink combined with sea urchin pulp, creamy ricotta, and fresh cuttlefish. The homemade pasta provides a firm texture enhanced by a sauce made of garlic, capers, and reduced fish stock. Fresh sea urchin and ricotta are added at plating for richness, while raw cuttlefish slices add a delicate contrast. The dish brings together sea flavors and creamy elements in a refined pasta preparation.
Prep Time
10 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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.