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圣巴巴拉海胆意大利面配鲑鱼籽,海带鱼子酱和海胆味增黄油酱
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Ingredients: • Angel Hair Pasta - 200g • Santa Barbara Uni (Sea Urchin) - 2 trays (one for sauce, one for garnish) • Salmon Roe - 2 tbsp • Seaweed Caviar - 2 tbsp • Shiso Oil - 2 tbsp (or more for drizzling) • White Miso Paste - 1 tbsp • Unsalted Butter - 3 tbsp • Heavy Cream - 1/4 cup • Garlic - 1 clove, finely minced • Lemon Zest - from 1 lemon • Salt and Pepper - to taste • Fresh Shiso Leaves - for garnish Instructions: 1. Cook the Pasta: Bring a pot of salted water to a boil. Cook the angel hair pasta until al dente, about 2-3 minutes. Reserve 1/4 cup of pasta water before draining. 2. Prepare the Uni Miso Butter Sauce: In a sauté pan over medium heat, melt the butter and add minced garlic. Sauté until fragrant, then mix in the miso paste until it dissolves. Lower the heat and add heavy cream, stirring gently. Add half the uni, letting it gently melt into the sauce. Stir until combined and smooth, adjusting consistency with reserved pasta water as needed. 3. Toss Pasta with Sauce: Add the cooked pasta to the pan with the sauce. Toss to coat the pasta thoroughly, allowing the sauce to cling to the strands. Add salt, pepper, and lemon zest to taste. 4. Plating: Twirl the pasta into a nest on a plate. Drizzle shiso oil over the top. 5. Garnish: Top with the remaining uni pieces, salmon roe, and seaweed caviar. Garnish with finely sliced fresh shiso leaves.
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