For 4 people
20 sea urchins
250 g of sea asparagus
1 glove of garlic
extra virgin olive oil
Clean the sea urchins and set the roe to one side. Cover the shells in water and leave them to soak for 12 hours.
Meanwhile, prepare a base using the seaweed: gently fry the garlic in the oil, tear up the seaweed and add to the pan, then filter the liquid used to soak the shells and pour over.
Toast the sea urchin spines in the oven at 180°C for 10 minutes, then allow them to cool and grind in a grinder until a floury consistency is obtained.
Use the roe to make biscuits, leaving them to dry on baking paper in the oven at 45°C for one hour. Make up the “coffee” using the ground spines in an Italian stove-top coffee maker.
Serve the soup with the seaweed stock, roe biscuit and spine coffee.
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