Le Bernardin Recipes
THE RIPPER'S PASTA WITH UNI AND CAVIAR
Eric Ripert's original version of this dish at Le Bernardin in NYC is prepared with half as much pasta-usually super-delicate angel hair-and is painstakingly and exquisitely plated. I've doubled the pasta here to make it more of a family-style dish; there is still enough sauce to coat each strand of spaghetti. A few judicious pinches of bonito flakes make an economical and visually appealing substitute for the pricy caviar, and the dish can also stand with no garnish at all.
Provided by Anthony Bourdain
Categories Pasta Seafood Parmesan Caviar Dinner
Yield Serves 4 as an appetizer
Number Of Ingredients 9
Steps:
- Separate out 4 of the best-looking pieces of sea urchin roe to be used as garnish, and place the rest of the roe in the pitcher of a blender or bowl of a food processor fitted with the blade attachment. Purée the sea urchin on medium speed for 1 minute, and pass it through a fine sieve, into a bowl. Return the purée to the blender or food processor, using a spatula to make sure you don't leave any of it behind. Add the butter to the blender or food processor and purée until the mixture is smooth.
- Bring a medium pot of heavily-salted water to a boil. While the water heats, get set up to finish the dish and plate it: Put 2 tablespoons of water into a small, heavy bottomed pot. Have your sea urchin butter, salt, pepper and a whisk close at hand. Place the chives in a mixing bowl large enough to comfortably hold all of the spaghetti (you'll be tossing the spaghetti and sauce in this bowl).
- Once the water is boiling, add the spaghetti and cook it until just al dente.
- While the spaghetti is cooking, finish the sea urchin sauce. Bring the 2 tablespoons water to boil in the small pot-this will happen very quickly-then gently whisk in the sea urchin butter. Taste the mixture and season it with salt and Esplette pepper. If the spaghetti is still cooking, cover the sauce to keep it warm.
- Once the spaghetti is done, drain it. Add the warm sea urchin sauce and the cheese to the bowl with the chives; mix gently and season with salt and white pepper to taste, then, using tongs, gently toss the pasta into the sauce, making sure it is evenly coated.
- Divide the pasta into four serving bowls. Drizzle a tablespoon of the extra sauce from the pasta around each mound. Squeeze lemon juice over each serving, and place one reserved lobe of sea urchin roe and 1 1/2 teaspoons of caviar on top of each mound of pasta. Serve immediately.
More about "le bernardin recipes"
LE BERNARDIN'S CRISPY-SKINNED FISH - FOOD52
From food52.com
Reviews 28Servings 4Cuisine FrenchCategory Entree
RECIPE: ERIC RIPERT’S POACHED HALIBUT - MICHELIN GUIDE
From guide.michelin.com
Author Abbe Baker
RECIPE: ERIC RIPERT'S SMOKED SALMON CROQUE MONSIEUR WITH CAVIAR
From cbsnews.com
HOW TO COOK FLAWLESS FISH WITH LE BERNARDIN CHEF ERIC RIPERT - BON …
From bonappetit.com
SEARED COD WITH SPICY MUSSEL AIOLI RECIPE - ERIC RIPERT - FOOD
From foodandwine.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: RECIPES
From bernardin.ca
LE BERNARDIN RECIPES
From tfrecipes.com
CHEF ERIC RIPERT | RECIPES - FIND. EAT. DRINK.
From findeatdrink.com
RECIPE: SALMON RILLETTES FROM THREE STAR LE BERNARDIN
From guide.michelin.com
SALMON RILLETTE - AVEC ERIC
From aveceric.com
LE BERNARDIN FISH SOUP RECIPES
From tfrecipes.com
RECIPE: TUNA CARPACCIO — ERIC RIPERT
From ericripert.com
3 SIMPLE SEAFOOD RECIPES FROM LEGENDARY CHEF ERIC …
From houseandhome.com
ERIC RIPERT'S CARIBBEAN SEAFOOD RECIPES: RED SNAPPER AND FRIED RICE …
From today.com
LE BERNARDIN'S SALMON RILLETTES RECIPE - MISSION FOOD …
From mission-food.com
LE BERNARDIN'S CARBONARA - PARKER HALLBERG
From parkerhallberg.com
LE BERNARDIN'S CRISPY-SKINNED FISH - FOOD52
From food52.com
SARDINE PASTA (PASTA CON LE SARDE) - THE MEDITERRANEAN DISH
From themediterraneandish.com
ERIC RIPERT SHARES FOUR DECADENT SEAFOOD RECIPES FROM …
From more.ctv.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
