The Specialty for Your Special Person!  Uni Pasta

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The Specialty for Your Special Person! Uni Pasta

Today we’re cooking a really interesting specialty – Uni Pasta, but for this, you need our specialty – the white truffles from Gold Istra!

Warm up the cream and 1 smashed clove of garlic in a saucepan, do not let it boil
Simmer for 10 mins or until the cream has to thicken.
Remove the cream from heat and reserve a little for the egg yolk. Add 3/4 of the block of uni into the sauce
Using an immersion blender, blend till smooth and strain through a sieve; keep warm
Start a pot of salted boiling water for your pasta and cook the pasta until al dente
Dry your scallops and season with salt and pepper
In a hot pan, sear until a nice crust has formed
Strain the pasta and add to a hot pan, then add the uni sauce and cook for a couple more seconds. Beat the egg yolks with the reserved cream. Remove the hot pan from the stove and slowly pour in the egg mixture while stirring. This will prevent it from turning into scrambled eggs
Add a handful of the grated parmesan cheese and stir. Season the pasta to taste with salt and pepper. Plate the pasta and garnish with the scallops, leftover uni, and chopped chives.
Tobiko roe can be also added for texture and flavor (though we afterward felt that it wasn't necessary). You can also substitute the scallops with lump crab meat as well.

Most importantly at the end, garnish the dish with our fresh white truffles.

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