INGREDIENTS
Squid Ink Spaghetti:
1 teaspoon olive oil, preferably extra-virgin
2 tablespoons fresh squid ink
3 large eggs, room temperature
2 cups “00” flour
½ teaspoon salt
Semolina flour
Sea Urchin Emulsion:
1 Tray Santa Barbara Sea Urchin
4 thinly sliced shallots
2 thinly sliced garlic cloves
1 bay leaf
1 sprig thyme
1 teaspoon coriander
1 teaspoon black peppercorn
4 cups dry white wine
2 cups heavy cream
1 pound small-diced butter, ice cold
To Assemble and Serve:
Sliced jalapeno
1 ounce trout roe
METHOD
For the Squid Ink Spaghetti:
Whisk together the olive oil, squid ink, and eggs. Combine the flour and salt in the food processor and spin on high. Slowly incorporate the wet ingredients until the dough comes together. Add tepid water if needed. Remove the dough and kneed for 10 minutes, or until the dough is smooth. Cover the dough with plastic wrap and refrigerate for at least 2 hours. Remove the dough from the fridge and divide the dough into 3-ounce portions. Set the Torchiopasta press to the spaghetti die, press the pasta through, and hold the fresh pasta in semolina flour.
For the Sea Urchin Emulsion:
Reserve 3 sea urchin pieces for serving. In a small sauce pot combine the shallots, garlic, bay, thyme, coriander, peppercorns, and wine. Reduce until dry, add the cream, and reduce by ½. Remove from the heat and slowly whisk in the butter. Strain through the chinois and transfer the sauce to a Vita-Prep. Process on high. Slowly add in the sea urchin, then strain the emulsion through the chinois again. Reserve hot.
To Assemble and Serve:
Blanch the pasta in boiling salted water until it is almost completely cooked, then remove the pasta from the water and gently toss it with the sea urchin sauce, reserving some for finishing. Plate and top with the jalapeno, trout roe, and reserved sea urchin pieces. Gently warm the reserved sauce and froth with a hand blender, then spoon it over the pasta.
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