Le Bernardin’s Uni Pasta
Ingredients
Sea Urchin sauce
- 4 oz Sea Urchin
- 4 oz Soften butter
- 1 Tbsp Water
- TT Salt
- TT Espelette Pepper
Pasta
- 2 oz Dried Linguine
Finish Sauce
- 2 g Chives
- 4 g Parmigiano Reggiano, finely grated
- TT Salt & White Pepper
- TT Lemon juice
Garnish
- 1 oz Osetra caviar
Instructions
- Uni sauce
- Add 4 oz of sushi grade sea urchin roe to a blender, blending until smooth. Pass through a fine mesh strainer, being sure to press as much out as possible. Return this back to a clean blender and add in equal parts softened butter, blending until emulsified.
- Add enough water to just cover the bottom of a pot, about a tablespoon. Bring this to a boil, whisking in the uni butter a little at a time until fully emulsified. Season the sauce to taste with salt and espelette pepper.
Pasta
- Bring a pot of salted water to a boil, cooking 2 oz of dried linguine until al dente.
Finish sauce
- While the pasta cooks, add about 2 g sliced chive into a medium sized bowl, along with the sauce which has been warmed and with 4 g finely grated parmesan. Using a micro plane will make it easier to incorporate the cheese into the sauce. Season to taste with salt and white pepper. Toss the pasta in the sauce until it is fully coated.
Plate
- Divide the pasta into four warmed bowls, using a large tweezers or a meat fork to twirl the pasta. Top the pasta with the remaining sauce, which you might have to add warm pasta water to. Squeeze some fresh lemon juice on top, then place about 12 g or so of Osetra caviar on top.
