Spaghetti alla bottarga

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Spaghetti alla bottarga

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Ingredients

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320 g Spaghetti
3 tablespoons of grated bottarga di muggine Bottarga di muggine grated mullet roe
few flakes Bottarga di muggine flakes of mullet roe
2 cloves Garlic
Shallot
Extra virgin olive oil

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Ingredients

Directions

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They fall into the category of quick and easy pasta dishes, but spaghetti alla bottarga is a real specialty. A very simple recipe, but suitable for any occasion, which owes its fame to a delicious ingredient with an intense sea flavor.

Spaghetti alla bottarga represents the perfect example of a simple but delicious dish. The recipe itself is very easy and quick, while the spaghetti cooks you prepare the sauce: in 20 minutes you bring a delicious first course to the table.

There are many variations for cooking spaghetti with bottarga. Some add lemon zest, for example, some add a sprinkling of chopped parsley and some finish with a handful of toasted breadcrumbs.

Crucial is the bottarga chosen, which must be of excellent quality. The most famous and delicious is undoubtedly the bottarga di muggine (mullet roe) produced by processing the egg sacs of the mullets that grow in the ponds around Cabras, Sardinia.

Tuna bottarga, produced mainly in Sicily and on the Sardinian island of San Pietro, gives a less intense but equally tasty flavor. You can experiment with the various types by trying our recipes with bottarga, all of which are rich in flavor and simple to make. As always, if you liked the recipe, please comment! Your opinions give us the motivation we need to keep posting new recipes!

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Steps

1
Done

While the pasta is cooking, start preparing the sauce for the spaghetti alla bottarga. Sauté, in 2-3 tablespoons of oil, the lightly crushed poached garlic with the finely chopped shallot. Grate the bottarga (roe) in the desired amount.

2
Done

When the spaghetti are cooked drain them, saving some of the cooking water, and transfer them directly to the pan with the oil. Sauté a few moments so that the pasta remains evenly seasoned then sprinkle with the grated bottarga (grated roe). Stir quickly, adding a drizzle of cooking water if you feel it is necessary, and transfer to individual plates.

3
Done

Top with more flaked bottarga (roe), to taste, and serve the spaghetti alla bottarga immediately.

Eatsitaly

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