Japanese-Sicilian cooking

Bruschetta made with sea-urchin eggs (uni), simplicity in itself.

Spaghettini with fresh prawns, clams, scallops, squid and red peppers in a sauce of tomato and white wine.  Disappeared like the dew on a morning rose.

2 responses to “Japanese-Sicilian cooking

  1. Uni bruschetta?!?!?! Sounds SO good!

  2. It was! In Italiano I think it is called uova di ricci?

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