Polpa di riccio di mare, 40 gr - Natural Sarda
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Sea urchin pulp, 40 gr - Natural Sarda

It has the true taste of the sea, very delicate and in perfect balance between sweetness and Mediterranean salinity. Excellent sauce for pasta (spaghetti with sea urchins are a classic) this pulp is also ideal for creating fish appetizers: on croutons or blinis, use it in combination with caviar, seaweed or bottarga.
€9.70 (tax incl.) €9.70 (tax excl.)
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Punti fedeltà
The hedgehog pulp is the best that the sea can give us, a tasty but also delicate ingredient, which is sweet on the palate with pleasant savory notes characteristic of fish. Its creaminess makes sea urchin pulp a natural seasoning for pasta and for creating quick first courses. In addition to its classic use, the sea urchin pulp is excellent for seafood appetizers paired with fish and caviar or in salads, a poke bowl to be made at home together with seaweed and white rice.

The recipe for pasta with sea urchin pulp (spaghetti or linguine)
Ingredients for 2 people:
  • 200gr of spaghetti or linguine
  • 40gr of sea urchin pulp
  • 1 peeled tomato in pieces
  • 1 clove of garlic
  • 2 and 1/2 tablespoons of anchovy sauce
  • q.s. chopped parsley to taste
  • 1 tablespoon of EVO oil
Cook the pasta in plenty of boiling water without salt. Meanwhile, brown the garlic in a large pan with the oil and when the pasta is ready, drain and add it. Blow up quickly then turn off the heat and go into a large bowl. Season with the anchovy sauce; mix well and finally stir in the sea urchin curly meat. Serve and add the parsley and chopped peeled tomatoes raw.
Then everyone has their own version of the heart. You can also decide to use other aromas instead of parsley (such as thyme or a little mint) or integrate the palette of flavors with citrus notes of lemon zest. Hedgehog pulp is also used for first courses in combination with other seafood ingredients (clams or mussels).
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You can contact us on info@palatifini.it , at +39 010 8601096 or on WhatsApp at +39 324 6018704 .

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Polpa di riccio di mare (PESCE), sale.

Dopo aperto conservare in frigo non più di tre giorni.

NATURAL SARDA
Via Ciusa n.49 - Quartu Sant'Elena - 09045 (CA)


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