Fusilli with sea urchin and chicory purée
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With the briny flavour and creamy texture of sea urchin, this fusilli pasta dish from Mauro Uliassi can be made in under half an hour and is sure to impress guests. Make sure you buy the sea urchins on the day you serve the dish as freshness is imperative. Puntarella is an Italian bitter chicory.
First published in 2015
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Ingredients
Metric
Imperial
Chicory purée
- 200g of chicory leaves, preferably puntarella
Fusilli
- 240g of fusilli pasta
- 2 garlic cloves
- 3 anchovies, chopped
- 150g of fish stock
- salt
To plate
- 1 handful of wood sorrel
- 1 handful of sorrel, sliced
- 60g of sea urchin
SAVE RECIPE
Method
1
For the chicory purée, blanch the leaves in boiling salted water and then refresh in iced water. Drain and blend with a hand-blender until you obtain a smooth purée, you may need to add a little water
- 200g of chicory leaves
2
Cook the pasta in boiling salted water for 10 minutes or until al dente
- 240g of fusilli pasta
3
While the pasta is cooking, chop the garlic and sauté in a saucepan and add the anchovies
- 2 garlic cloves
- 3 anchovies
4
Once the anchovies have softened, add the fish stock
- 150g of fish stock
5
Drain the pasta and add to the saucepan with the other ingredients. Season to taste
- salt
6
Spoon the pasta into a bowl and top with the sea urchin and sorrels. Spoon the chicory purée around the plate and serve
- 1 handful of wood sorrel
- 1 handful of sorrel, sliced
- 60g of sea urchin
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