Eric Ripert’s Sea Urchin Pasta

0 0
Eric Ripert’s Sea Urchin Pasta

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

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.
Cuisine:

Directions

Share

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

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 >>



About Benny
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.

(Visited 4,316 times, 1 visits today)
Click here to bookmark this

bennydoro

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Salmon with Jalapeno
next
Curry Shrimp with Bulgur Wheat
previous
Salmon with Jalapeno
next
Curry Shrimp with Bulgur Wheat