Uni Pasta Recipe are highly prized as a delicacy in many culinary traditions around the world. Known for their unique flavor and delicate texture, they are often enjoyed raw or lightly prepared. The edible part of the Uni Pasta Recipe is its vibrant, orange-colored roe, commonly referred to as uni. Uni has a rich and creamy taste, often described as briny, slightly sweet, and with hints of the ocean. It is often used in sushi and sashimi, where it is served on its own or as a topping for nigiri or rolls. Chefs also incorporate Uni into various seafood dishes, pasta sauces, and even creamy soups. Its distinct flavor profile and visually appealing presentation make sea urchin a sought-after ingredient for adventurous food enthusiasts and seafood lovers alike.
In my upcoming blog, I’ll be sharing a simple and creamy Uni Pasta Recipe . I’ll sauté garlic and shallots, then add the sea urchin roe to create a rich and flavorful sauce. Toss the cooked pasta in this creamy Uni Pasta Recipe sauce, and you’ll have a delectable dish that highlights the unique taste of uni. Stay tuned for the full recipe!
Ingredients for Uni Pasta Recipe
⦁ – 4 to 6 ounces fresh sea urchin (Uni); see note
⦁ – 1/3 cup (80g) Mexican-style crema, or crème fraiche
⦁ – 10 ounces (300g) dried long pasta, such as spaghetti or bucatini
⦁ – Kosher salt
⦁ – 1 tablespoon (15ml) extra-virgin olive oil, plus more for drizzling
⦁ – 2 cloves garlic, finely minced
⦁ – 1 small shallot, finely minced
⦁ – 1 teaspoon (5ml) Calabrian hot chili spread (see note)
⦁ – 1/2 cup (125ml) dry sake or dry white wine, such as Pinot Grigio
⦁ – Freshly ground black pepper
⦁ – Small handful finely minced fresh chives, and chive blossoms for serving
Steps to make Uni Pasta Recipe
Step 1
Set aside four tongues of sea urchin for garnishing purposes. In a blender, immersion blender, food processor, or mini chopper, combine the remaining sea urchin with the crema until a smooth consistency is achieved. This creamy sea urchin mixture will serve as a delightful sauce for the pasta dish.
Step 2
Place the pasta in a 12-inch skillet or a saucepan and cover it with water. Season the water with salt. Set the skillet or saucepan over high heat and bring the water to a boil, stirring occasionally. Cook the pasta until it is just shy of being al dente, ensuring that it still retains a small chalky core.
Step 3
Meanwhile, in a large skillet, heat the olive oil over medium heat until it shimmers. Add the minced garlic and shallot, stirring constantly, and cook until they soften but do not brown. If the aromatics start to brown, lower the heat. This process usually takes about 2 minutes. Stir in the Calabrian chili spread until it is well incorporated. Pour in the sake or wine and let it cook until the liquid reduces down to less than 2 tablespoons, which usually takes about 1 minute. Remove the skillet from the heat and set it aside until the pasta finishes cooking.
Step 4
Once the pasta is cooked, use tongs to transfer the noodles directly from the boiling water to the skillet containing the garlic and oil mixture. Scrape the sea urchin purée into the pan and add a few ounces of the starchy pasta-cooking water. Place the skillet over high heat and cook, stirring and swirling constantly, until the sauce comes together and develops a creamy consistency, and the pasta is fully cooked. This process usually takes about 1 minute. If the sauce becomes too thick, add more pasta water to thin it out. Finally, season the dish with salt and black pepper according to your taste preferences.
Step 5
Divide the cooked pasta evenly between warmed serving bowls. Drizzle each portion with an additional drizzle of extra-virgin olive oil for added flavor. Garnish each bowl with a whole sea urchin tongue, allowing its unique texture and appearance to shine. Sprinkle the dish with minced chives, which will provide a fresh and aromatic touch. Serve the creamy sea urchin pasta immediately, and savor the delightful combination of flavors and textures.
Nutrition Facts
⦁ – Calories: 500 Cal
⦁ – Carbohydrates: 60g
⦁ – Protein: 10g
⦁ – Fat: 20g
⦁ – Saturated Fat: 8g
⦁ – Cholesterol: 40mg
⦁ – Sodium: 320mg
⦁ – Potassium: 190mg
⦁ – Fiber: 3g
⦁ – Sugar: 2g
⦁ – Vitamin A: 400IU
⦁ – Vitamin C: 4mg
⦁ – Calcium: 70mg
⦁ – Iron: 2mg
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Steps to avoid while preparing Uni Pasta Recipe
1. Do not overcook the sea urchin: Sea urchin is delicate and can easily become rubbery if overcooked. Be careful not to cook it for too long or at high heat, as this can affect its texture and flavor.
2. Avoid using too much sea urchin: Sea urchin has a strong flavor, and using too much of it can overpower the dish. Use the recommended amount or adjust according to personal preference.
3. Don’t skip cleaning the sea urchin properly: Before using sea urchin, make sure to clean it thoroughly. Remove any external debris or spines and rinse it carefully to ensure no unwanted materials end up in the dish.
4. Don’t overlook the balance of flavors: Sea urchin already has a distinct taste, so be mindful of the other ingredients in the dish. Maintain a balance between the sea urchin, pasta, and other components to create a harmonious flavor profile.
5. Avoid overcooking the pasta: Cook the pasta just shy of al dente, as it will continue to cook when combined with the sea urchin sauce. Overcooked pasta can become mushy and affect the overall texture of the dish.
By being aware of these steps to avoid, you can ensure a successful and enjoyable Uni Pasta Recipe.
FAQ
1. Q: What is Uni Pasta?
A: Uni Pasta is a delicious pasta dish that features fresh sea urchin, also known as uni, as the star ingredient. It is typically combined with pasta, cream or crema, garlic, and other flavorful ingredients to create a rich and creamy seafood pasta.
2. Q: Where can I find fresh sea urchin (uni) for Uni Pasta?
A: Fresh sea urchin can often be found at seafood markets, specialty grocery stores, or Japanese markets. It is typically sold in the shell or already removed from the shell.
3. Q: Can I use frozen uni for Uni Pasta?
A: While fresh uni is preferred for its flavor and texture, you can use frozen uni as a substitute if fresh is not available. Just make sure to thaw it properly before using and be aware that the texture may be slightly different.
4. Q: What is Mexican-style crema and can I substitute it in Uni Pasta?
A: Mexican-style crema is a creamy, slightly tangy condiment similar to sour cream. It adds richness to Uni Pasta. If you can’t find crema, you can substitute it with crème fraiche or a combination of heavy cream and sour cream.
5. Q: What type of pasta works best for Uni Pasta?
A: Long pasta varieties like spaghetti or bucatini are commonly used for Uni Pasta. Their shape and texture allow the sauce to cling to the pasta strands, enhancing the overall eating experience.
6. Q: Is Uni Pasta spicy?
A: Uni Pasta can have a hint of spiciness if you choose to add Calabrian hot chili spread or another spicy ingredient to the dish. The level of spiciness can be adjusted to suit your preference.
7. Q: Can I make Uni Pasta without alcohol?
A: Yes, if you prefer to make Uni Pasta without alcohol, you can omit the sake or white wine called for in the recipe. You can replace it with a small amount of vegetable or seafood broth for flavor.
8. Q: Can I add additional seafood or ingredients to Uni Pasta?
A: Absolutely! Uni Pasta can be customized to your liking. You can add other seafood like shrimp or scallops, sautéed vegetables, or fresh herbs to enhance the flavor and variety of the dish.
9. Q: How do I serve Uni Pasta?
A: Uni Pasta is typically served hot, right after it’s cooked. Garnish it with minced fresh chives and chive blossoms for added flavor and a touch of elegance.
10. Q: Can I reheat Uni Pasta leftovers?
A: While it’s best to enjoy Uni Pasta fresh, you can reheat leftovers by gently warming them in a skillet over low heat. Keep in mind that reheating may affect the texture of the uni, so it may not be as creamy as when it was first served.