Pappardelle With Sea Urchin And Cauliflower Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon fine sea salt. Cook the pappardelle until al dente according to package instructions or about 3–4 minutes for fresh pasta. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside briefly.

Prepare cauliflower

While the pasta water heats, toss cauliflower florets with 1 tablespoon olive oil, 1 tsp smoked paprika, 1 tsp fine sea salt, and 1 tsp lemon zest. Spread on a baking sheet and roast in a preheated 425°F (220°C) oven for 15–18 minutes until edges are golden and tender. Alternatively, sauté in a skillet over medium-high heat until browned and tender, about 8–10 minutes.

Finish cauliflower

Remove roasted cauliflower from oven and keep warm. Check seasoning and add a small pinch of red pepper flakes if you want extra heat.

Sweat shallot and garlic

In a wide sauté pan or skillet over medium heat, add 2 tablespoons olive oil and 3 tablespoons unsalted butter. When butter has melted and is shimmering, add the minced shallot and cook gently until translucent, 2–3 minutes. Add the sliced garlic and cook 30–45 seconds until aromatic but not browned.

Deglaze

Increase heat to medium-high and pour in 1/4 cup dry white wine. Scrape any browned bits from the pan and reduce by half, about 1–2 minutes.

Build sauce

Add 1 cup fish stock and bring to a simmer. Stir in 1/3 cup heavy cream and reduce heat to medium-low. Simmer gently for 2–3 minutes to slightly thicken.

Incorporate sea urchin

Lower heat to the lowest setting. Add the roughly chopped 6 oz sea urchin (reserve 2 oz for garnish if using). Using a spatula, gently stir the sea urchin into the sauce until it melts into a silky, orange-hued emulsion. Do not boil. If the sauce seems too thick, add up to 1/2 cup reserved pasta water or more stock, 1 tablespoon at a time, to reach a glossy, coating consistency.

Season

Add 1 tsp sea salt, 1 tsp freshly ground black pepper, 1 tsp lemon zest, 2 tsp lemon juice, and a pinch of red pepper flakes. Taste and adjust seasoning. Keep warm on the lowest heat.

Toss pasta with sauce

Return the drained pappardelle to the pot or into the wide skillet with the sauce. Add roasted cauliflower. Toss gently over low heat, adding reserved pasta water a few tablespoons at a time as needed, until the pasta is evenly coated in the uni sauce and glossy, about 1–2 minutes.

Emulsify with butter

Remove from heat and whisk in 1 tablespoon cold cubed butter to finish the sauce and add sheen.

Plate and garnish

Divide the pasta among 4 warm plates (serves 4). Top each portion with reserved extra sea urchin pieces (if using), a sprinkle of chopped parsley, optional microgreens or baby arugula, and a light dusting (if desired) of freshly grated Parmesan. Finish with a small drizzle of olive oil and an extra pinch of black pepper or red pepper flakes to taste.