Sea urchin spaghetti has always been a popular item in Japan, normally served in quasi-Italian restaurants or cafes (along with Mentaiko spaghetti, a kind or smelt roe). I’ve often raved repeatedly about Blue Marlin restaurant in LA which serves amazing uni (sea urchin in Japanese) spaghetti, with a sauce just creamy enough to coat the [...]

This is my version of the “Truffled Lasagna from Umbria” (source)- using store bought lasagna sheets instead of making them from scratch. Total prep & cooking time: 1 hour. truffle porn For the truffled béchamel: 6 tablespoons (3/4 stick) unsalted French butter ½ cup unbleached all-purpose flour 4 cups (1 quart) whole milk 1/4 teaspoon [...]