Sardinian Sea Urchin (Ricci di Mare)

Sardinian Sea Urchin (Ricci di Mare)

Sardinian Sea Urchin (Ricci di Mare)

By Master Chef Gianluca Deiana Abis

History

Sardinian Ricci di Mare (sea urchins) are a celebrated delicacy found along the island's rocky coasts. The sea urchins' roe is prized for its intense, briny flavor and buttery texture. The Sardinian coastline, with its crystal-clear waters, offers ideal conditions for sea urchins to thrive, making them a significant part of the island’s marine cuisine. Historically, sea urchins have been enjoyed by fishermen and locals for centuries, often served fresh, either on their own or as part of a simple pasta dish. In Sardinia, they are commonly eaten raw, providing a direct link to the sea's natural flavors. Ricci di Mare have become a symbol of the island’s connection to its oceans, offering a unique and indulgent taste experience.

Ingredients

• 12 fresh sea urchins (Ricci di Mare)

• 2 tbsp extra virgin olive oil

• 1 small garlic clove, minced

• Fresh parsley, chopped (for garnish)

• 1 lemon, cut into wedges

• Sea salt, to taste

• Freshly ground black pepper, to taste

Instructions

1. Prepare the Sea Urchins:

   • First, using a sturdy knife, carefully cut open each sea urchin by slicing through the top shell. Make sure to use a sharp knife, as the shells can be tough. Be cautious of the spines.

   • Once open, gently remove the edible roe (the bright orange or yellow part) and place it in a small bowl. The roe should be firm and slightly gelatinous in texture.

2. Sauté the Garlic:

   • Heat the extra virgin olive oil in a small pan over medium heat. Add the minced garlic and sauté it for 1-2 minutes until fragrant and golden, but not browned. The garlic should release its aroma without becoming bitter.

3. Serve the Sea Urchins:

   • Arrange the sea urchin roe onto a serving plate or individual dishes.

   • Drizzle the sautéed garlic and olive oil mixture over the roe. Be generous, as the oil enhances the natural briny flavor of the sea urchins.

4. Finishing Touches:

   • Season the dish with a pinch of sea salt and freshly ground black pepper to taste.

   • Garnish with freshly chopped parsley to add a touch of color and freshness.

   • Serve immediately with lemon wedges on the side. Squeeze fresh lemon juice over the sea urchins just before eating to bring out their delicate flavors.

Chef Tip:

The most important thing to remember when preparing Ricci di Mare is to use them as fresh as possible. Sea urchins spoil quickly, so try to get them straight from the coast if you can. If you're using store-bought sea urchins, make sure to check their freshness by smelling them; they should have a clean, briny scent of the sea. This dish is meant to be simple and allow the natural flavor of the sea urchins to shine, so avoid over-seasoning or overcooking them.

Wine Pairing:

Pair Ricci di Mare with a crisp, mineral white wine from Sardinia, such as Vermentino di Sardegna. The wine's fresh acidity and citrus notes will complement the briny sweetness of the sea urchins, while the mineral undertones will mirror the taste of the sea. Alternatively, try a Cannonau di Sardegna white wine, which has a delicate structure and subtle fruit notes that will enhance the freshness of the dish.

Ricci di Mare is one of the most luxurious and unique seafood delicacies from Sardinia. Served raw and fresh, this dish transports you directly to the shores of the island, where the sea’s bounty is enjoyed in its purest form. Paired with a glass of local Sardinian wine, Ricci di Mare offers a true taste of Sardinian coastal cuisine.