Eric Ripert’s Sea Urchin Pasta

2 Eric Ripert’s Sea Urchin Pasta

Feb 03

From one of my favorite chefs in the world come my recreation of an off the menu dish from Le Bernardin here in New York. This is a costly dish with food costs per dish being about $20. But I tell you make this dish for anyone and you could have killed their dog earlier in the day and all will be forgiven. This is a luxurious dish. There's a lovely harmony between the sweet, briny sea urchin and the salty caviar. At the same time, the pasta adds structure and texture.

Eric Ripert’s Sea Urchin Pasta

On 03/02/2011 (Thursday) at 4:02 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/6l22lyn

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Details

Prep Time:
10 min
Cook Time:
20 min
Ready Time:
30 min

Servings

2 servings

Ingredients

1/2 cup sea urchin roe
8 tablespoons (1 stick) unsalted butter, softened
1 tablespoon water
Fine sea salt
Espelette pepper powder The Pasta
2 ounces dried linguine

To Finish

1-1/2 teaspoons thinly sliced chives
1 tablespoon freshly grated Parmesan cheese
Fine sea salt and freshly ground white pepper
1/2 lemon

The Garnish

1 ounce Iranian osetra caviar

Directions

For the sea urchin sauce, puree the sea urchin roe in a blender. Pass it through a fine-mesh sieve, and return to the blender. Blend the puree with the softened butter.

To finish the sauce, bring the water to a boil in a small saucepan. Gradually whisk in the sea urchin butter, about 1 tablespoon at a time. Season with salt and pepper and keep warm.

When ready to serve, cook the pasta in a large pot of boiling salted water until al dente; drain.
Put the chives in a medium stainless steel bowl, add the warmed sauce and Parmesan cheese, and mix well. Season with salt and white pepper if necessary. Gently toss the pasta with the sauce.

To serve, use a meat fork to twirl one-quarter of the pasta and mound it in the center of a small bowl. Repeat three times. Drizzle 1 tablespoon of the sauce remaining in the stainless steel bowl around each mound. Squeeze the lemon juice over the pasta and place 1-1/2 teaspoons of the caviar on top of each mound of pasta. Serve immediately.

Enjoy!
Benny

Step by step in photos >>

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About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald's is cheaper than eating homemade I will prove anyone wrong.