Enjoying sherry wine / pairings and recipes / Fino

Uni Pasta with Chanterelle

Pair with: Fino


Cooking time: 30 min

The moment I sipped this Fino I felt like being hugged by the ocean with the little sea urchins rubbing my feet. I immediately recalled my dining experience in La Bernardin (World's Top 50 Restaurants with Three Michelin Stars) with the fabulous "Uni Pasta" by chef Eric Ripert - one of my favorite chefs in the world, and decided to recreate the unforgettable memory.



Uni Pasta with Chanterelle

In a blender, mix the uni and butter and puree (or you can stir until they break and nicely blended)

Get your pan hot and ready, add the olive oil, and garlic, shallots, chanterelle mushrooms, and veggies, turn over medium-high heat until fragrant, about 3-5 minutes, season with salt and pepper. Note - I also added some fresh thyme and dried chili pepper to give it a little kick.

Add your pasta to salted boiling water, your water should taste like the ocean, cook for 3-5 minutes or as instructed

Save ½ cup of the cooking water and add to the uni butter and drained pasta, stir to thoroughly coat the pasta over medium heat, until the pasta is coated with a creamy sauce, season with fresh ground black pepper

Pour the pasta into a big plate (or bowl), add the cooked mushrooms and vegetables, garnish with the remainder of the uni and finish with a sprinkle of sea salt and thyme. Note - you can also add a little extra of your favorite toppings such as caviar, nori, or salmon roe.

Author , United States of America


Serving and consuming

Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).

  • Always serve chilled

    Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

  • Perfect for Tapas

    It adapts perfectly to a diverse range of salty and intense flavours.

  • Style of Glass

    In traditional wide-rimmed catavinos, or in white wine glasses.