Ingredients
- 1 TBS water
- 2 sticks salted butter
- 1 tray fresh sea urchin about
- 2 oz sushi grade
- 1 TBS lime juice
- 2 tsp soy sauce
- 2 TBS minced chives
- 1 quail egg yolk
- 1 lb pasta chitarra or spaghetti is nice
- For the garnish Espelette pepper, caviar and/or quail egg yolk is nice.
Instructions
- On low heat, melt butter in a medium saucepan. Add water and stir quickly and constantly until the butter has completely melted and the mixture has emulsified. The mixture should be cloudy. Use patience as too much heat will cause it to separate.
- Remove from heat and immediately add lime juice, soy sauce, quail egg yolk and sea urchin. Use an immersion blender to thoroughly blend. You can use a standing blender with caution, covering the lid down with a dish towel so the hot mixture does not explode. Set aside.
- Cook pasta, al dente. Add half of the sea urchin mixture to the pasta and toss to evenly coat.
- Plate the pasta and spoon a little more sauce over the individual plates.
- Garnish the plate with a dusting of Espelette pepper, caviar and optional raw quail egg yolk.
Notes
Recipe provided by Anna Rossi.
Anna is an Emmy Award-winning Lifestyle Host and TV Personality. She brings an authentic connection to food, travel, and the art of gathering as a culinary leader, food writer, recipe developer, brand ambassador, and spokesperson. Her culinary and TV journey began when she competed alongside her husband, AJ, on MasterChef USA. She has since become a celebrated home cook, developing original recipes and hosting cooking shows featured nationwide.
Anna and her family have a strong connection to and love for Cape Cod spending much of the summer in Osterville. A special thanks to Anna and AJ for the incredible feast they created to celebrate the flavors of Cape Cod’s “Local Summer.” - Julie Craven Wagner
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