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.