Chef: Antonella Ricci & Vinod Sookar

Mezze maniche rigate in Ionian sea fish broth with sea urchin and seaweed emulsion

  • PT100M 100min
  • 4


Remove the shell from the shrimps, de-vein them and set aside in a bowl. Remove the bones from the mullet and mackerel, cut them into diamond shapes and put them in the bowl with the shrimps. Clean the squid, cut it into julienne strips and put it to marinate with the rest of the fish and two drops of lime, a little oil and a clove of unpeeled garlic. Keep in the fridge. Prepare the fish broth with the fish bones and the other ingredients. Strain it, add salt and bring it to the boil. With the aid of a small whisk, emulsify the sea urchin flesh with a little oil and a pinch of dried seaweed. Cook the pasta al dente in the fish broth and drain.    PRESENTATION Mix the pasta you have just drained with the marinated fish. Finish off with the sea urchin emulsion, the aromatic herbs and serve, decorating with the edible flowers.   “You can make the recipe also with the other pasta shapes suggested here.”