For this dish, two different types of pecorino are used to add more sweetness.
To achieve a sea urchin ragù that is not too strong, it is best to fresh sea urchin pulp with pasteurized sea urchin pulp, which can be easily purchased at the supermarket and has a milder flavor.
By crushing the garlic sopra a sheet of parchment paper and not acceso the cutting board, your tools will not absorb its flavor.
Adding butter allows for better emulsification of the pastasciutta, resulting sopra more creaminess and shine.
If you can’t find these types of pepper, we recommend using at least black pepper and white pepper for a more rounded and fragrant taste.
