Italian
Fusillo with Sea Urchins
by Gambero Rosso · 452K subscribers on YouTube
A refined pasta dish featuring fusillo pasta with a delicate sea urchin sauce, enhanced with roasted peanuts, lemon zest, bergamot powder, and fish fumet. Chef Domenico Stile demonstrates this elegant recipe from Enoteca La Torre.
- Difficulty
- medium
Ingredients
12 items- 1 pcsGarlicUsed both in the soffritto and in the fumet preparation.
- Extra Virgin Olive OilFor the soffritto and finishing.
- FusilloPasta shape that holds sauce well.
- Lische di PesceFor the fish fumet.
- ParsleyFor the fumet.
- Spring OnionSpring onion for the fumet.
- WaterCold water for the fumet.
- ArachidiUsed both for fumet infusion and toasted garnish.
- LemonZest only, for freshness.
- Sea UrchinsSea urchins, added off heat to maintain texture.
- Polvere di BergamottoBergamot powder, used sparingly.
- Germogli di CentocchioCommon chickweed sprouts for garnish.
Method
- Take a small clove of garlic, slice it thinly, and add it to a pan with extra virgin olive oil for a classic soffritto.
- Cook the pasta in a large pot of salted boiling water.
- Prepare the fish fumet: sauté fish bones with garlic, parsley, and spring onion, add cold water, bring to a boil, strain.
- Add the fumet to the soffritto and let it reduce slightly.
- Drain the pasta al dente and transfer it to the pan with the fumet. Let it risottare for about 3 minutes.
- Add the fumet flavored with peanuts and emulsified (or add peanuts directly for flavor).
- Grate some lemon zest for freshness.
- Remove from the heat and add the sea urchins. Gently mix.
- Add a drizzle of extra virgin olive oil.
- Plate: in a shallow bowl, place the pasta, some of the mantecatura sauce, roasted peanuts, bergamot powder, and common chickweed sprouts.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
