The third part of the sea urchin series is also the pasta I think is the best, because the sea urchin is added, the sauce is particularly delicious ~ the sea urchin is particularly suitable for making such sauces, sweet, fresh, light taste, rich in layers, accompanied by The simplest ingredient is an ultimate treat.

In many restaurants, sea urchin pasta is added with cream, cheese, etc. The sea urchin is not fresh enough, and the overall taste is much worse. Doing everything by yourself can bring out the advantages of sea urchin.

Of course, because sea urchins are not always available, of course this recipe is not all dependent on sea urchins ~ removing the sea urchin will become Garlic Pasta garlic pasta, which is also a kind of pasta I particularly like to eat. Of course, the addition of sea urchin definitely brings a completely different new experience to the sauce.

raw material:

1 serving of pasta, 1 sea urchin (5 pieces of sea urchin meat), 5 half onion, 6-1 cloves of garlic, 2-1 g ginger (optional), 1 tablespoon of olive oil, XNUMX teaspoon of butter (optional)

Ginger can be selected, but butter can also be selected. The specific amount can be adjusted by yourself, but a small amount of butter can improve the aroma.

practice:

1. Handle onions and garlic.

Peel the onion and cut into small pieces. Punch the garlic cloves with ginger. Put olive oil and butter in the pan. After the butter has melted, add the onions and garlic, and fry slowly over low heat.

2. Fry base.

After about 2 minutes, the onion starts to become transparent. At this time, continue to fry until the onion becomes tan, and fry to the right. The whole process takes about 5-10 minutes, but it must be a small fire throughout.

3. Make the sauce.

Add another pan, add a little salt to the pan, and cook the pasta until 9 is ripe. Take a spoonful of water for cooking pasta and pour it into the onion. Bring to a boil over medium heat.

4. Handle sea urchin.

This step without sea urchin can be skipped ~ If any, cut the mouth of the sea urchin, remove the sea urchin meat, and clean it. Specific sea urchin cleaning tutorial can be pokedSea urchin sashimi.

5. Mix the noodles.

Add the water-controlled pasta to the garlic base and stir well. At this time, the garlic sauce is still hot. Cook the pasta thoroughly with the final temperature (the pasta was only cooked to 9) mature). Turn off the heat, add 3-4 slices of sea urchin, and mix it in the sauce.

6. Enjoy it!

Spread the remaining 1-2 slices of sea urchin on top of the pasta, and stir it up while eating. Don't be too beautiful. The cleaned sea urchin shell is a natural bowl. The cost of making this pasta yourself is not more than 5 knives, but can you imagine the price of such a pasta at the restaurant. . . The sea urchin used may not be used well by itself ~

Tips:

1. Fresh sea urchin is the best. If not, the sea urchin from the supermarket can also be used.

2. Poke the sea urchin tutorial in detailSea urchin sashimi

3. The onions and garlic must be fried over low heat to fry tan.

4. Add salt when cooking the pasta. You can also add salt in the final sauce, but the pasta already has a salty taste. You can adjust it according to your preference.

5. Stew the garlic sauce in the pasta water to make it thicker and more salty.

6. Some people like to mix the sea urchin meat with the previous sauce with a blender before putting the pasta, but I personally prefer hand pressing, because you can also eat the sea urchin pellets.

7. It is also possible to remove the sea urchin, making Garlic Pasta, a very classic garlic pasta, which is also a super favorite method of Italians.

8. The cheese and cream version is not very recommended, it is difficult to taste the flavor of sea urchin.

Alas, look at the tempting sea urchin sauce hanging on the pasta ~ not much to say, go for dinner. . . hungry. . .

Full text fromYue Shi JiReproduced with permission from the team.
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