Vermicelli ai Ricci di Mare
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Vermicelli ai Ricci di Mare
One of the most prized seafood dishes of Southern Italy. Fresh sea urchin roe is combined with vermicelli, garlic, and extra virgin olive oil to create a delicate pasta that captures the pure flavor of the Mediterranean Sea.
Calories520kcal
Ingredienti
- 400 g vermicelli or spaghetti
- 20 fresh sea urchins
- 4 tbsp extra virgin olive oil
- 1 clove garlic lightly crushed
- 2 tbsp fresh parsley finely chopped
- Salt to taste
- Freshly ground black pepper to taste
Istruzioni
- Open the sea urchins carefully and remove the orange roe with a small spoon.
- Place the roe in a bowl and reserve.
- Bring a large pot of salted water to a boil and cook the vermicelli until al dente.
- Meanwhile, heat the olive oil in a large skillet over low heat.
- Add the garlic and cook gently until fragrant.
- Remove the garlic from the skillet.
- Reserve a cup of pasta cooking water and drain the vermicelli.
- Transfer the pasta to the skillet and add a small amount of cooking water.
- Remove the skillet from the heat.
- Add most of the sea urchin roe and toss gently until it coats the pasta.
- Add more pasta water if needed to create a silky sauce.
- Stir in the parsley.
- Divide among serving plates and top with the remaining sea urchin roe.
- Serve immediately.
Note
The sea urchin roe should never be cooked directly, as heat destroys its delicate flavor.
The best version is prepared with freshly harvested sea urchins.
Some cooks add a small amount of grated lemon zest, although the traditional version is extremely simple.
Never add cheese to this dish.
The best version is prepared with freshly harvested sea urchins.
Some cooks add a small amount of grated lemon zest, although the traditional version is extremely simple.
Never add cheese to this dish.