SPAGHETTONI WITH CREAM OF BROCCOLI RABE AND SEA URCHINS

INGREDIENTS

• 400 g Barilla Al Bronzo Spaghettoni
• 400 g Broccoli rabe
• Fresh sea urchins, about 16
• Garlic, to taste
• EVO oil, to taste
• Toasted breadcrumbs, to taste
• Salt, to taste
• Confit cherry tomatoes, to taste

PREPARATION

1. Blanch the broccoli rabe in plenty of salted boiling water until tender, then drain and blend until smooth and velvety.
2. Clean the fresh sea urchins and extract the roe. Set aside half for the sauce and reserve the remainder for garnish.
3. In a frying pan, gently warm a drizzle of extra-virgin olive oil with a garlic clove, allowing it to infuse without colouring. Remove from the heat and carefully fold in half of the sea urchin roe.
4. Cook the spaghettoni in plenty of salted boiling water until al dente. Drain and transfer to the pan with the garlic and sea urchin mixture, adding four tablespoons of the broccoli rabe purée. Toss gently to combine and allow the flavours to meld.
5. Divide the spaghettoni between the plates, finish with a light sprinkling of toasted breadcrumbs, and garnish with the remaining sea urchinroe and the confit cherry tomatoes.