This dish was partially unplanned. A trip to the asian market for some furikake and next thing I know I’m bringing home fresh uni/sea urchin, flying fish roe/tobiko, persimmons and lots of green onions (they are consistently cheap at asian markets).
The best of spontaneous cooking like this is that dishes turn out pretty good most of the times. The worst part is that I can never replicate the flavors again. This Saffron uni pasta left us craving for more so I’ll try to document it as close as possible. This is how it went down:
- Cooked 1/2 of a spaghetti package all dente with approximately 2 tbsp of sea salt in the water
- While the pasta cooked I sauteed 2 cloves of garlic (minced) in 2 tbsp of extra virgin olive oil
- Added 1/4 of chicken broth
- Dissolved 1 sachet of pure Spanish powdered saffran (0,0044oz. Yes a little Saffran goes a long way. If powder it’s not available substitute with 4 to 6 medium Saffran threads)
- Added 2 to 3 tbsp of creme fraiche
- Drained pasta directly from pot with tongs and placed on sauce mixing well
- Divided pasta evenly into two bowls
- Placed 4 to 5 cold uni filets on top of each batch
- Topped with a dollop of creme fraiche in the middle, tobiko on top of creme, dollop of Garlic Chili Sauce (Hu Fong) on top of tobiko
- Enjoyed one of the best dishes I’ve ever made with a bottle of delicious Chablis (not bought at the asian market)
I must repeat it!