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  • Black Spaghetti w/ Sea Urchins, Ricotta & Cuttlefish

Black Spaghetti w/ Sea Urchins, Ricotta & Cuttlefish

Posted on Oct 27th, 2015
by Vincenzo Candiano
Categories:
  • Pasta Recipes
  • Seafood Recipes

Black Spaghetti w/ Sea Urchins, Ricotta & Cuttlefish

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 19 mins
Total Time 30 mins
Course Main dish
Cuisine Italian
Servings 4 servings

Ingredients
  

Homemade Pasta

  • 500 grams durum wheat flour
  • 125 grams Whole Eggs
  • 50 grams Egg Yolks
  • 60 grams Water
  • fresh black squid ink

Other Ingredients:

  • 80 grams extra virgin olive oil
  • 1 clove red garlic minced
  • 1 teaspoon pantelleria capers
  • hot peppers
  • Parsley chopped
  • 160 grams ricotta cheese
  • 100 grams sea urchin pulp
  • 1 fresh cuttlefish
  • 150 grams Fish Stock

Instructions
 

Pasta

  • Knead all the ingredients until smooth.
  • Rest the dough in the fridge for about 1 hour.
  • Roll out the dough and make the spaghetti.
  • Sprinkle with plenty of flour and and keep in a cool place until ready to use.

Ricotta

  • Blend the ricotta and keep warm until ready to plate.
  • Cook the garlic, hot peppers and capers in extra virgin olive oil.
  • Add a little of fish stock and reduce for 4 minute at low heat.
  • In the mean time cook the spaghetti and sautè in the sauce slightly to cover the spaghetti..
  • Sprinkle with the parsley and place on the plate.
  • Add sea urchin pulp and the warmed ricotta cheese.
  • Place some julienne raw slices of cuttlefish around the pasta and finish with a little of olive oil.

Notes

BLACK SPAGHETTI WITH SEA URCHINS, RICOTTA CHEESE AND CUTTLEFISH
Tried this recipe?Let us know how it was!

Vincenzo Candiano

Vincenzo Candiano was born in Scicli, where his father owned a small agriculture farmhouse. This was where he and his two younger brothers developed a passion for food. Chef Candiano is married to Francesca with whom he has three gorgeous children, Giulia, Simone and Manfredi. He loves spending his free time with his family and often takes culinary advice from his grandma and aunt. He likes his kitchen to be homely and simple. His favorite ingredients are aromatic beet tops, tomatoes, citrus fruit and spices. He admires French patisserie and finds it difficult to resist the temptation to taste and buy new cheese, whether Italian or foreign. Through his career as a chef, he has always worked with humility and passion and tried to make the most of each experience irrespective of the venue. In a sector where most chefs gain experience through working at Michelin starred restaurants, he has sharpened his culinary skills through “self-education”. He has done this with the awareness that putting together new dishes means more responsibility but that it is worth it because it helps him express his "own" cooking style. He follows with great interest the vanguard kitchens however, has equal respect for the simple kitchens. In 2002, he took charge of the kitchen at Locanda Don Serafino restaurant. Together, with the owners Giuseppe and Antonio La Rosa, he has created a restaurant that is known for the quality of the food and service. In 2007 they received their first Michelin Star and the second star was awarded in 2013. Six years ago, they transferred the venue to a unique new location, half of which is a natural cave and the other half is a large area constructed in the late 8th century. The cantina is located in the basement and has a rich collection of Sicilian and foreign labels. The restaurant is situated in the historic city centre of Ragusa, Ibla, Barocca, overlooking a valley of Carob trees and Mediterranean flora.

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