uni pasta

We use uni in several dish's right now including this one. It's off our hot line, a cavatelli pasta that is tossed in a warm uni butter emulsification. The uni we get in right now from the east and west coast is all wild. So the consistency is not always there. So what we are doing for now is taking the uni out and puree ing it in the vita prep. Meanwhile we have unsalted butter softening. Once the butter is soft we place in a robot coux ans run it for a few minutes. Once all the butter is smooth we add (at a 2 to 1 ratio) the puree uni. Once this butter is made it can be frozen for up to a week. For the pasta we have a nice cavatelli we get from one of our European import companies. For the pickup: Bring a large pot of water that has been salted to a boil. While the water is coming up place an equal amount of water and white wine in a pot and reduce. Once the right consistency wisk in the cold uni butter being carefully to not break the sauce. Add chives and a touch of lemon and espelette pepper. Strain off pasta and add to the sauce. Gently toss the pasta and sauce together and taste. Place in a warm bowl. Sturgeon caviar and sea grapes once finished.