| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh sea urchin roe |
|
|
Chopped into thumbnail size |
|
|
pieces |
| 3 |
|
Scallions, thinly sliced |
| 1 |
|
Yellow zucchini, sliced |
|
|
paper thin on mandolin |
| 6 |
|
Overripe plum tomatoes |
|
|
roughly to yield 2 1/2C |
|
|
chopped |
| 1/2 |
c |
Extra virgin olive oil |
| 2 |
|
Lemons, juice and zest |
| 2 |
T |
Hot crushed peppers |
| 1/2 |
T |
Sea salt |
| 1 |
lb |
Linguine |
| 2 |
|
Italian parsley, finely |
|
|
chopped to yield 1/2C |
INSTRUCTIONS
Place 6 quarts water to boil and add 2 tablespoons salt. In a large
earthenware serving bowl, place half the urchins, scallions, zucchini,
tomatoes, olive oil, lemon zest and juice, hot pepper and sea salt and
allow to stand. Cook pasta according to package instructions until al
dente and drain well. Pour pasta into bowl with urchin roe mixture and
toss like a salad to mix well. Place remaining urchins over top,
sprinkle with parsley and serve. Yield: 4 servings Recipe By :
MOLTO MARIO Posted to MC-Recipe Digest V1 #317 Date: Tue, 26 Nov 1996
16:36:26 -0500 (EST) From: Sue <suechef@sover.net>
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