| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
New, Text, Import |
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 |
tb |
Hot crushed peppers |
| 1/2 |
tb |
Sea salt |
| 1 |
lb |
Linguine |
| 2 |
bn |
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>
A Message from our Provider:
“If you’re too open minded, your brains will fall out”