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In Echino (Of Sea Urchins)
In Echino (Of Sea Urchins) is a traditional Ancient Roman recipe for a classic dish of sea urchin glands cooked in a sauce of olive oil, stock, sweet wine and black pepper. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Of Sea Urchins (In Echino).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Ancient Roman Recipes
Original Recipe
1. In echino: accipies pultarium novum, oleum modicum, liquamen, vinum dulce, piper minutum. facies ut ferveat. cum ferbuerit, in singulos echinos mittes, agitabis, ter bulliat. cum coxeris, piper asparges et inferes.
Translation
Of Sea Urchins: Take a fresh saucepan [and add] a little olive oil, stock, sweet wine, and finely-ground black pepper. Boil, then then add some to each sea urchin. Stirring repeatedly, allow to boil three times. Sprinkle with pepper and serve.
Modern Redaction
Ingredients:
For the Sauce:
2 tsp olive oil
200ml
fish stock
2 tbsp
liquamen or Thai fish sauce
3 tbsp sweet white wine
1/4 tsp freshly-ground
black pepper
15 (about) sea urchins
Method:
Begin with the sauce. Combine the oil, fish stock, liquamen, wine and black pepper in a pan. Bring to a boil, then reduce to a low simmer.
Now prepare the sea urchins. The edible parts are actually the five sex glands, namely the coral and the liquid that surrounds them and these are found on the underside of the animal near the mouth (the section with no spines). To prepare the sea urchins, take small, pointed scissors and cut off the top quarter or half of the shell, beginning from the soft area where there are no spines. Discard this lid then remove and discard the digestive organ. Now gently remove the five 'tongues' with a small spoon (these are the edible glands) then save and strain the liquid from the sea urchins. Save four of the shells to use as dishes in which to serve this meal.
Add the edible glands and the liquid to the sauce. Bring to a boil, reduce to a simmer and cook for 5 minutes. Spoon the mixture into the prepared shells and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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