Benedetto Cavalieri spaghettone with sea urchins it is a dish that came to us thanks to a Facebook page dedicated to cooking. As much as chefs share their excellent recipes with us today, we still remember that it is inside the homes of Italians that you will find the simplest and most genuine dishes. And often even the best ones. Today we share with you the recipe Francesco Grandewhich always adds this detail to sea urchins pasta format, which is a wonder. The spaghettone remains al dente and collects the flavor of the sea in a delicious way.
Spaghettone Benedetto Cavalieri with sea urchins
Ingredients
- garlic 1 clove
- sea urchins 300 g
- pasta 120 g
- parsley
- extra virgin olive oil
- salt
Preparation
The first thing to do to prepare Benedetto Cavalieri spaghettone with sea urchins is to clean the curls. Open them and recover the internal liquid and the fruits. Keep the pulp aside while filter the liquid. Start putting the lightly salted water for the pasta on the heat and bring it to the boil. The seasoning will be ready in an instant, so it’s best to start cooking as soon as possible. In the pan, add the extra virgin olive oil, the liquid from the sea urchins and the garlic clove. Fry the garlic, in the meantime you have already added the pasta.
Drain it well al dente and transfer it to the pan. Complete the cooking together with the seasoning, and also add the pulp in the last 30 seconds. Turn off the heat and drizzle with a drizzle of raw extra virgin olive oil and the chopped parsley. Obviously the oil must be the good one, we southern Italians know this well. Stir and serve. Your Benedetto Cavalieri spaghettoni with sea urchins they are ready. Enjoy your meal. You will see that with every bite you will taste the sea.
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