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Mezze maniche rigate in Ionian sea fish broth with sea urchin and seaweed emulsion
90 - 120 min
Ingredients
-
280 g De Cecco Mezze maniche rigate
- 4 Gallipoli prawns
- 1 mackerel
- 1 mullet
- 1 squid
- 20 sea urchins (the flesh)
- 1 mixed aromatic herbs (chives, basil, dill, rosemary)
- 1 unpeeled garlic clove
- 1 lime
- 1 pinch of dried seaweed
- to taste salt, Extra Virgin Olive Oil, Creole Pepper, edible flower
- 1 fresh spring onion
- 1 celery stalk
- 1 sprig of parsley
- 2 tomatoes
- to taste fish bones
Preparation
- Remove the shell from the shrimps, de-vein them and set aside in a bowl.
- Remove the bones from the mullet and mackerel, cut them into diamond shapes and put them in the bowl with the shrimps.
- Clean the squid, cut it into julienne strips and put it to marinate with the rest of the fish and two drops of lime, a little oil and a clove of unpeeled garlic.
- Keep in the fridge.
- Prepare the fish broth with the fish bones and the other ingredients.
- Strain it, add salt and bring it to the boil.
- With the aid of a small whisk, emulsify the sea urchin flesh with a little oil and a pinch of dried seaweed.
- Cook the pasta al dente in the fish broth and drain.
PRESENTATION
- Mix the pasta you have just drained with the marinated fish.
- Finish off with the sea urchin emulsion, the aromatic herbs and serve, decorating with the edible flowers.
