Wednesday, January 22, 2014

Sea Urchin Pasta with Bottarga

Pasta is one of my comfort foods. My carb quota is totally given to pasta and potatoes. Heh. One of my favorite pasta version is to have it lightly tossed with uni and bottarga. And the man does a mean version of it. One of the better ones around comes out of Otto Ristorante's kitchen. I still prefer the man's version of it. Now, this is a dish I rather eat at home. Heh.

Had a craving for it, and the man obliged. His work day had been really stressful and he wanted to loosen up in the kitchen. Went off to grab a pack of bottarga and a box of sashimi-grade uni. He doesn't exactly follow a recipe. He scans through whatever's available on the internet, tosses various ingredients into the pot and see what comes out at the end of it.

This dish doesn't just call for stirring in the uni with the pasta. It's not that simple though. It involves making precious uni butter emulsion along with the bottarga, and using it as a sauce. It also holds clam juice and bits of breadcrumbs. Then we like adding julienned zucchini and top it off with more uni. :)  For a starter, the man also blended up mushrooms into a delicious thick cup of soup. I couldn't have too much of it as I allocated stomach space to all the pasta. A bowl would be kept aside for lunch the next day.

It was an absolutely amazing two-course meal. Dunno why we even bother to eat out. You already know my tastebuds are spoilt to the brim.

4 comments:

supercoati said...

Sigh, I oso want.....

imp said...

oeh, you can cook it just as beautifully! am sure of it.

D said...

I also don't know why you bother to eat out when you have the best chef at home :)

imp said...

D: ummm. Benchmarking...? Heh.