Sea Urchin with prawn tartare on celery cream

Difficulty: Easy


( 4 persons )

4 pieces of BluRhapsody Sea Urchin
8 prawns
50 g of fresh ricotta cheese
1 white celery rib
1/2 garlic clove
EVO oil



Shell prawns and cook for 3 minutes per side in a non-stick pan with a little oil. Set aside 4 of them and finely cut the others. Work ricotta cheese using a fork to make it creamier, add it to the prawn tartare and add salt and pepper.

Celery cream

Blend the celery with half a garlic clove and oil, then drizzle in to obtain the texture you prefer. Add salt and pepper.


Cook Sea Urchin pasta in boiling salted water for 2 minutes, stirring gently. Drain using a skimmer and empty each piece of all cooking water.

Stuff pasta with the prawn tartare and serve it on celery cream. Decorate with a prawn.

Our tip

You can replace ricotta cheese with stracciatella cheese.

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