In Echino Salso (Salted Sea Urchins) is a traditional Ancient Roman recipe for a classic dish of poached salted sea urchin glands served with black pepper and caroenum. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Salted Sea Urchins (In Echino Salso).
In echino salso: echinum salsum cum liquamen optimum, caroeno, pipere, temperabis et adpones.
Translation
Salted Sea Urchins: Cook salted sea urchins in the finest quality fish stock and season with caroenum and pepper then serve.
Modern Redaction
Ingredients:
200g salted sea urchin glands (about 50g per person) [you can use the Pickled Bottled Sea Urchins]
300ml good-quality fish stock
2 tbsp caroenum
freshly-ground black pepper, to taste
Method:
Drain and wash the sea urchins. Place in a pan and pour over the fish stock. Bring to a simmer, cover the pan and cook for about 20 minutes, or until the sea urchins are tender and impregnated with the stock.
Drain the sea urchins, arrange on a plate, drizzle wit the caroenum then sprinkle with the black pepper and serve.
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