Uni Is the New Bacon

Food & Wine: Uni Is the New Bacon
At Castagna, a double dose of uni: Raw and in a custard. Photo © Susan Seubert
By Chelsea Morse Posted April 10, 2014

Everything's better with... uni? Chefs around the country are embracing the salty-sweet funk and irresistible creaminess of sea urchin.

Castagna in Portland, OR, pairs squash quick bread with luscious sea urchin custard and a lobe of fresh uni.

At Houston's Provisions, glistening slabs of raw sea urchin top the roasted-garlic-and-guanciale pizza.

Pasta Sauce
Uni puree and jalapeño-miso butter create a rich, briny pasta sauce at Los Angeles's Superba Snack Bar.

Panini-pressed baguettes loaded with uni emerge warm and gooey at Toro in New York City.

Ice Cream
Pairing uni with piment d'Espelette and mint brings out its sweetness at Salt & Straw in Portland, OR.

Related: Recipe: Spicy Uni-Lardo Sushi in Lettuce Cups
Recipe: Sea Urchin Linguine
Fish and Seafood Recipes

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like

powered by ZergNet