Pasta with sea urchins
Just the first fork to let you recognize the flavors of the sea.
Sicily is an island with unique characteristics, a land of history and legends, a land of strong traditions, boasted everywhere even for the pleasures of the table, or for its culinary tradition. There’s no better way to understand a land than by tasting the flavors of its cuisine.
For the fish lovers, one of the dishes that every Sicilian cannot but love is pasta with sea urchins, typical of the areas around Palermo. The special feature of this dish is the flavor that results from the combination of all the ingredients: the taste of the sea! However, it is useless to describe it, you have to taste it, so here is the recipe:
Ingredients for 4 people:
About 350-400 gr. of spaghetti pasta
200 g of fresh or frozen hedgehog (depending on the period)
½ glass of white wine
2 cloves of garlic
Extra virgin olive oil
Salt to taste.
Fry 2 crushed garlic cloves with all the peel together with parsley stems,
let it golden and then add the white wine and cook
over low heat until the wine evaporates .
Remove both the stems and the garlic cloves from the pan.
Turn off the heat, let it cool slightly and add the hedgehog pulp in the pan,
making it thaw out (if frozen), stirring occasionally but without lighting the fire.
Leave to rest
Chop the parsley.
Let the water for the pasta (already salted) boil, add the pasta and bring it almost to cooking.
Add the drained pasta to the pan with our hedgehog pulp, stir in and add the chopped parsley
Delicious recipe, suitable for those who, even with simplicity, want to amaze their guests. So annoying to take curls but just as good to eat. The best way to bring the sea, and the Sicilian translation, to the table with you.
Live a 360 degree experience!
To live an experience to all round why don’t you go and get them in person? Enjoy a day on the boat to admire the wonders of the Sicilian landscape and who knows if your day cannot end with a tasty plate of pasta with sea urchins!
This is just a small piece of the Sicilian culinary scene, because you have to know that from area to area even the most classic dishes completely change, but this happens also for the ways of defining a food element. Think of the dispute between ArancinO and ArancinA! Rely on our partner to discover the particularities of the gastronomic landscape of this land,You won’t regret it!