Uni Pasta

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    Uni Pasta:

    - CA Purple Uni, Butter, Shizo Leaf, Chilli Peppers, Dry Pasta, Black Sesame.

    I have made a few versions of Uni Pasta lately, but this version is my favorite. For an event like "Iron Chef America" i would use caviar instead of black sesame, though.

    Ralph Esposito, lighto, zaskyline, and 17 other people added this photo to their favorites.

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    1. Eirerun 58 months ago | reply

      Great close-up!
      Professional looking food photography

    2. OBiTRAN 58 months ago | reply

      what kind of pasta is that? the texture looks great!

    3. nicknamemiket 58 months ago | reply

      @ everyone: Many thanks!

      @OBiTRAN: It is dried pasta from Rustichella d'Abruzzo - a popular, albeit somewhat costly product in the US. I prefer dried pasta for Uni dishes, as the firmer texture creates a nice backdrop to creaminess of Uni and butter. ( my favorite shape is Bucatini, BTW)

    4. Sante.boschianpest 58 months ago | reply

      This is a beautiful image!!
      Your photo was viewed in

      'die küche '

    5. OBiTRAN 58 months ago | reply

      yes!!! i've only had bucatini twice, all'amatriciana--once in Rome and once @ Otto in the city. I think Chelsea Markets might have it at Buon Italia, unless my memory serves me wrong! Do u only order urs online?

    6. nicknamemiket 58 months ago | reply

      @OBiTRAN: I buy mine from a few stores in town, although it is available online, as well.

    7. Ray Moody 58 months ago | reply

      Great photo.
      Sesame makes it.

    8. AmpamukA 58 months ago | reply


      Yum! That's a great shot!
      This photo was seen in Food Photography =)

    9. Little Grey 58 months ago | reply


      Yum! That's a great shot!
      This photo was seen in Food Photography =)

      great shot.

    10. Basilio Robledo 58 months ago | reply

      good shot

      This is a beautiful image!!
      Your photo was viewed in

      'die küche '

    11. lennard2305 57 months ago | reply

      Very cool. I stumbled upon your recreated of the Le Bernardin "The egg" a while back and I didnt even realise it was you. Are you a professional chef? You seem to have access to some pretty serious equipment/ingredients

    12. nicknamemiket 57 months ago | reply

      @lennard2305: Thanks, Lennard. Believe it or not, I am not a professional chef - just a foodie.

    13. jkaw 48 months ago | reply

      this looks fantastic -- could you share the recipe?

    14. nicknamemiket 48 months ago | reply

      @jkaw: I would be glad to:

      push 3 parts uni roe and 1 part butter through a tamis, season with soy sauce ( preferably aged organic kind), add a micro touch of finely chopped dried chillies ( I prefer Bonnet or similar), chopped shizo leaf ( aprox. half of the amount of butter), add black pepper and citrus juice (yuzu works best), finally add black sesame or caviar ( depends on your budget, of course) and check for seasoning. Boil thick round long dry pasta ( I prefer bucattini) to perfect al dente, toss with uni-butter-herb mixture and serve immediately.
      Enjoy!

    15. jkaw 48 months ago | reply

      thanks - only one thing missing, what proportion of pasta did you use to uni? (i.e. 1/2 lb. pasta for 4 oz. uni, etc.)

      looks like you do some amazing things with sea urchin...

    16. nicknamemiket 48 months ago | reply

      @jkaw: I would say you need about 2 tbsp of uni per serving of pasta, or more to taste.
      Thanks for your kind words! Uni Granita was my favorite.

    17. PAITOMEN 43 months ago | reply

      Qué rico;qué hambre!!!

    18. nellarams 41 months ago | reply

      Delicioso! sugerencias para hacer una receta con esto www.youtube.com/user/caballitosaltarin?feature=mhum.

    19. bilbaobab 30 months ago | reply

      Omg yum!!!!

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