SEA URCHIN CHITARRA PASTA

QT Newcastle has opened a new signature restaurant, Jana.
Executive Chef Massimo Speroni shares one of his menu highlights.

45 MINS PREP | 15 MINS COOKING | SERVES 4

INGREDIENTS

Pasta
300g type ’00’ flour

100g semolina, fine

3 whole eggs

3 egg yolks

Sauce

100g butter

140g sea urchin in brine, blitzed (see note)

12 ‘A-Grade’ sea urchin roe (see note)

¼ bunch of chives

Salt and pepper

Extra virgin olive oil

METHOD

Step 1

For the pasta dough, mix flour with semolina. Place on the bench in a volcano shape, crack the eggs in the middle, then add the extra yolks and mix with a fork. Start mixing eggs and flour with your hands until the dough has a smooth consistency. Wrap in cling film and rest in the fridge for 30 minutes.

Step 2

Use a pasta machine to work the dough into a pasta sheet, then use a thin spaghetti attachment to cut into strands. If you don’t have a pasta machine, roll the pasta out very thinly with a rolling pin, then slice the pasta into thin ribbons with a knife.

Step 3

Boil water and add salt. Cook the pasta. Meanwhile, melt butter in a pan, add 100ml of water and bring to a simmer. Once the pasta is cooked, place in the pan and mix through. Add the blitzed sea urchin in brine and stir. Add sliced chives, season/oil to taste, then finish each serve with 3 ‘A-Grade’ sea urchins on top.

NOTES

Sea urchins can be sourced locally at Fish in the Family, Harris Farm Markets and the Steel Street Fish Market.

Buon Appetito!