Creamy Uni Spaghettoni
Here we are, thrilled to proudly present to you our very first recipe featuring the exquisite Cucina Cipoletti Spaghettini in a creamy uni sauce.
In just a few short months, we'll be launching Cucina Cipoletti, and we couldn't be more excited to share our passion for authentic Italian pasta with you. Over the past year, we've collaborated closely with an artisanal Italian Pastificio and a small batch olive oil farmer to craft Cucina Cipoletti's signature taste. Embarking on this incredible culinary journey has been a labor of love for my wife, Jenny, and me.
Our dedication to authenticity means sourcing the finest ingredients from Italy's heartlands, ensuring that every forkful of our pasta transports you to the sun-kissed vineyards and cobblestone streets of Italy.
At Cucina Cipoletti, our pasta is more than just a dish—it embodies our love for tradition and our desire to bring the true essence of Italian cuisine to your plate. We invite you to savor the flavors, embrace the culture, and immerse yourself in the magic of Italy with each delightful bite.
Join us in this celebration of Italy's culinary brilliance, and let Cucina Cipoletti take you on a delectable journey that will leave your taste buds craving for more. Buon appetito and be sure to sign up HERE to receive updates regarding our pasta launch!
Uni Pasta Ingredients
• 4 Ounces Fresh Sea Urchin (Uni)
• ⅓ Cup Half and Half
• ¼ Lemon, squeezed
• 1 Box Cucina Cipoletti Spaghettoni
• 3 Teaspoons Salt
• 2 Tablespoons Extra-Virgin Olive Oil, plus more for drizzling
• 6 Garlic Cloves, finely minced
• 2 Shallots, finely minced
• Sprinkle of finely chopped fresh chives/ chive blossoms for garnish
Directions
Set aside a 1-3 sea urchin per plate to use as garnish.
Combine the rest of the sea urchin and cream using an immersion blender/food processor. Blend until completely smooth.
Bring a pot of water to a boil and add a tablespoon of salt.
Add the pasta and cook until al dente (Cucina Cipoletti Spaghettoni will be available to buy soon! Heat olive oil in a large skillet over medium heat)
Add garlic and shallot and cook, stirring constantly, until softened, about 2 minutes.
Remove pan from heat and set aside until pasta is cooked.
When pasta is cooked, use tongs to transfer the noodles directly from the boiling water to the pan with the garlic/oil mixture.
Add in uni purée and a few ounces of pasta water. Cook on medium heat , stirring constantly, until the sauce and pasta comes together. The sauce should be smooth and creamy, not thick. Add more pasta water as necessary to thin the sauce if it thickens too much.
Divide pasta between bowls, drizzle with olive oil and a sprinkle of salt. Garnish each dish with a few uni, and sprinkle with chopped chives to serve.