10 sea urchins
1/4 cup of oil
1/4 cup of white wine
200 gr of Carolina rice
1/2 large onion, finely chopped
1/2 bunch of parsley,
a little dill, a little spearmint,
2 spring onions,
1/2 tomato, finely chopped
Peel the sea urchins from the thorns with a hard glove (ideally a gardening glove) and then rub them with a wire brush to remove them all. Remove the bottom with a knife to clean only the black part while the caviar stays inside. Then prepare the filling. Sauté the dried onion, the fresh onion, add salt, pepper, add the rice, tomato, add white wine and when it evaporates add half a glass of water to bring to a boil and the herbs.
After preparing the filling, start filling the sea urchins. Place them in a deep saucepan, add water until they cover, 2-3 tablespoons of oil and let them simmer until they drink the water.