Tonnarelli, Sea Urchin, Caccio e Pepe
4 Servings
30 min
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MediumUnder 1 hourJapaneseItalian
This is a dish that has not left our menu for about 5 years now. I think it pretty much explains what we do with pasta. We take and respect tradition and then adapt it to who we are and where we are.
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Ingredients
Sea urchin Butter
fresh sea urchin
butter
peeled and sliced shallots
garlic
sake
2 inch pice of kombu
To assemble the dish
leaves of shiso
of fresh pasta
black pepper
dashi
butter
salt
water
shiro dashi
lemon juice
parmigiano cheese
Directions
You can buy this recipe in following collections:
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$7.99
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