Barilla® Campanelle with uni and uni butter.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Barilla and FOH.
INGREDIENTS
- 1-3 ea. live Uni
- 8 oz. Butter, room temperature
- 1-2 oz. Chile flakes
- 12 oz box. Barilla® Campanelle.
- 2-3 cloves Garlic, thinly sliced
- Mediterranean Blend
METHOD
- Crack open uni, clean and reserve.
- Take smallest pieces and whisk or whip with room temperature butter. Reserve some uni for garnish.
- Cook campanelle to al dente in seasoned water or stock according to box instructions.
- In a large sauté pan add garlic and Mediterranean blend, sauté. Deglaze with pasta water.
- Place pasta and uni butter in, toss and cook until coats pasta.
