Our Chef Andrew Gerson travels the world with our Mash Tour and on his own, developing dishes and folding in culinary inspiration from across the globe. Today, take a look at his recipe for uni pasta, inspired by a recent trip to Sicily, Italy.
Pairing Notes: This decadent creamy pasta has subtle notes of the sea and a rich umami finish. Crisp, effervescent Sorachi Ace handles the nuances of this simple dish while bringing a refreshing quality to each bite, accentuating its flavor with a slight citrus and lemongrass finish.
400 grams pasta ( bucatini or spaghetti work great for this)
400 grams uni
2 dried Calabrian chillies
2 tbsp pasta water
2 stalks rhubarb
1 cup sherry vinegar
½ cup rice wine vinegar
2 tbsp mustard seed
1 star anise
1 tbsp honey
20 grams bottarga
1. For the pickled rhubarb: Combine honey, vinegars, spices and 1 cup water in a small pot and bring to a boil. Cut rhubarb stalks into two inch pieces and pour liquid over rhubarb. Let sit for 1 hr. Remove rhubarb, cut into small dice and return to reserved pickling liquid. Let rhubarb infuse overnight.
2. Bring a pot of salted water to a boil. Drop in pasta and cook until al dente, stirring so pasta does not stick (9-11 min depending on type of pasta).
3. While pasta is cooking, blend almost all the uni until it is a smooth paste and reserve a few lobes for garnish. Transfer uni sauce to a saute pan along with Calabrian chillies. As pasta water becomes starchy, mix 2 tbsp of pasta water into uni sauce.
4. Strain pasta and transfer to saute pan and toss with sauce to coat. Transfer pasta to a plate and garnish with shaved bottarga and pickled rhubarb. Serve immediately. Yields four servings.Back to all blog posts