Garganelli With Squid And Fava Beans In Sea Urchin Sauce CookqcookQ

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  • Yield 1
  • Servings 2
  • Portion 1
2 Garlic Clove
1 Shallot
100 g Wheat Flour
100 g Durum Flour (Semolina)
2 Eggs
2 Sea Urchins (Fresh)
8 Fava Beans
2 Anchovies (Canned In Oil)
60 g Squid (Calamari)
  1. For the pasta: Mix wheat and semolina with the eggs and let the dough rest (about one hour). Sheet the dough and cut in 4 cm / 1.5 in squares to be rigged and rolled on a wooden tool called ‘chitarrina’. Let it dry for 24 hours
  2. For the Sea Urchin emulsion:
  3. Open the urchin using scissors and heavy gloves (or purchase some from your favorite sushi restaurant, it’s called uni) , clean it and drop it in ice water for a minute
  4. Sauté shallot, garlic and anchovies, add some white wine and gently stir in the urchin. Cook the urchin for 2 minutes on low fire and blend it
  5. Sauté the chopped calamari (with tentacles) in hot oil, add chilli pepper and the fava beans previously blanched
  6. Drain the Garganelli after cooking them for just one minute and gently fold them in the emulsion
  7. Finish off with black pepper and fresh parsley
  8. Notes
    1. Suggested wine: the fabulous Donna Marzia by ‘casa vinicola Conti Zecca’ a 2010 rosé