Uni pasta with bottarga, pickled rhubarb, and dried chillies
Chef Andrew Gerson
Chef Andrew Gerson developed this recipe based on a trip to Sicily in between stops on the 2016 Mash Tour. This decadent creamy pasta has subtle notes of the sea and a rich umami finish. Crisp and 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
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.
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).
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.
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.