北海道海膽 (Uni from Hokkaido)

515.00 $

來自北海道海膽呈奶油狀,富含海鹹味和溫和的甜味。除了用作壽司,新鮮即食之外,亦非常配合各種烹飪方式,令整道菜式畫龍點睛,例如 海膽意大利面或奶油燴飯。

 

海膽包裝為100克木盒裝。

 

每週四的下午兩點前下單,最快可以於下星五/六內送達

 

數量

描述

 

Uni Pasta (for two people)

  • 500g dried spaghetti or angel hair pasta
  • 2 table spoon neutral cooking oil
  • 3 cloves garlic pressed or minced
  • 1/3 cup heavy cream
  • 1 tray uni
  • salt

Boil water in a medium sized pot on high, add enough salt so it tastes like the sea.

Add the pasta to the water, let the water get back to a boil then drop the heat to about medium, so you maintain a low boil. Fresh pasta takes around 2-3 minutes, dried pasta will take longer. Just taste a noodle every 30 seconds or so and remove slightly before you think it’s ready, since it will keep cooking from residual heat. Drain and do not rinse. Set the pasta aside and prepare to use it immediately.

Put a medium to large pan on medium heat and let it warm up a bit. Add the oil and garlic, and lightly brown the garlic for a minute or so.

Once you’re ok with the garlic not browning any further, pour in the cream and let it simmer for a few minutes to warn and reduce a bit to thicken.
Add all the uni you like, reserving about four of your best looking pieces to top the bowl at the end. I added about two large scoops of uni. You can adjust this based on how much pasta or cream you add too.
Add the pasta into the pan, and let it warm up a bit. Toss to coat a few times. Taste and season with more salt if needed.
Serve into two medium bowls, or one large bowl for sharing. Top with the remaining uni and serve.

 

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