Fresh sea urchin is one of life’s great treats. I love its creamy coolness and coffee-like flavor. At Il Chiasso, the chef, Dido made delicious spaghetti with sea urchin. Following are photos of what he did.
The local sea urchin and liquid ready to go.
In the pan with olive oil.
The very al dente spaghetti is added to the pan to finish over high heat.
Dido shows his skills finishing off the pasta.
The final plate.