Lukewarm spaghettini with sea urchins and hazelnut oil. Recipe by Riccardo Camanini
Ingredients for 1 person
For the spaghettini
- 60 g of spaghettini
- water to taste
- coarse salt to taste
Procedure
Cook the pasta in plenty of salted water and drain when al dente.
For the dressing
- 16 g sea urchins
- 4 g fresh egg yolk
- 5 g Piedmont hazelnut oil
Procedure
Sift the fresh urchins through a sieve, mix with the rest of the ingredients, and finish in a pan.
Dish composition
Plate as in the photo, placing some of the dressing on top. Serve the spaghetti lukewarm.
