SALSA AL RICCIO DI MARE “SEA URCHIN SAUCE”

 


Category:

Sauce

Yield:

400 g

Portion size:

400 g

Preparation Time

20 minutes

Cooking Time

20 minutes

Total time

20 minutes

 

RECIPE

Ingredients

Unit

Gross weight

Anchovies

g

10

 

Garlic

g

10

 

Crushed Tomato

g

50

 

35% Cream

ML

250

 

Fresh Sea Urchin

g

100

 

Extra Vergin Olive Oil

ML

10

 

Salt & Pepper

g

about

 

 

 

 

 


METHOD

In a pot put the olive oil, garlic and anchovies on a medium heat and let them cook together. When the anchovies melt add the crushed tomato, the cream and let them boil. When the sauce start boiling take out from the heat and pass the sauce in a sieve to eliminate all the anchovies’ bones, garlic and tomato seeds. Put the sauce back to the heat and when start boiling again add the sea urchin, salt and pepper if needed;

at that point turn off the heat and let the sea urchin release all their flavor slowly in the sauce. Cool down the sauce in an ice bath and keep refrigerated until use.

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