Daniele Usai is the chef of Tino, a one-Michelin-star restaurant in Fiumicino, a stone's throw from the sea, which can also be reached by boat. In the new episode of the Original & Gourmet series, Usai presents two recipes based on sea urchins: the classic spaghetti and his fresh lemon and sea urchin tagliolini. Two winter dishes that already taste like summer.

In collaboration with Monograno Felicetti https://www.felicetti.it/it/pastifici...

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INGREDIENTI/INGREDIENTS

Spaghetti ai ricci/Spaghetti with sea urchins
4 pax

Spaghettoni Monograno Felicetti 400 g
Olio all’aglio/Garlic oil 40 ml
Olio al peperoncino/Chili oil qb/to taste
Ricci di mare/Sea urchins 12
Prezzemolo/Parsley 10 gambi/stems
Olio EVO/EVOoil qb
Sale/Salt qb

Tagliolini al limone e ricci
4 pax

Per la pasta all’uovo/For the dough
Farina 00/Flour 00 240 g
Semola rimacinata/Semolina flour 120 g
Tuorli d’uovo/Egg yolks 240 g
Buccia di limone/Lemon zest 4 limoni/4 lemons

Per il sale al limone/For the lemon salt
Sale marino/Marine salt 100 g
Succo di limone/Lemon juice 400 g

Per la salsa/For the sauce
Burro affumicato/Smoked butter 160 g
Succo di limone/Lemon juice 25ml
Pepe nero sarawak/Sarawak black pepper qb
Ricci di mare/Sea urchin 12
Acetosella rossa/Red sorrel 8 foglie/leaves
Sale al limone/Lemon salt qb

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