UNI on UNI Butter Campanelle

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 boxBarilla® Campanelle.
  • 2-3 cloves Garlic, thinly sliced
  • Mediterranean Blend

METHOD

  1. Crack open uni, clean and reserve.
  2. Take smallest pieces and whisk or whip with room temperature butter. Reserve some uni for garnish.
  3. Cook campanelle to al dente in seasoned water or stock according to box instructions.
  4. In a large sauté pan add garlic and Mediterranean blend, sauté. Deglaze with pasta water.
  5. Place pasta and uni butter in, toss and cook until coats pasta.


TO ASSEMBLE

  1. Place uni butter Barilla® campanelle in a FOH® bowl or Uni shell.
  2. Garnish with Uni.