Bottarga is a delicacy that is often found in many dishes in Sardinian cuisine. Cured fish roe from Grey Mullet or Tuna that is carefully salted and dried. The taste of Bottarga is very strong, it is one of those things that you either love or hate. I personally love it. You can have it simply thinly sliced to accompany a summer aperitif or grated over any fish dish to add flavour.
My favourite recipe with Bottarga is the typical dish: Spaghetti with Bottarga. It is very simple to make, it only takes 10 minutes to prepare and cook, yet it is very tasty.
There are many versions, some people also put cherry tomatoes with it; I think it works best with just a little garlic, olive oil and parsley.
Ingredients for 3 or 4 people
400 g of spaghetti
100 g of Bottarga
3/4 cloves of garlic
Extra virgin olive oil
salt and parsley
Instructions
Put salty water to boil for the spaghetti, in the meanwhile chop 3 or 4 cloves of garlic and the parsley and grate the Bottarga. You can buy it already grated, but I always go for the whole because it is much tastier that way and less dry.
One Bottarga of about 700 grams is enough for two meals for 3 or 4 people.
When the water gets to a boil, put your spaghetti in, at the same time fry the garlic in the olive oil, add the parsley and remove from the heat to avoid to get the garlic too crispy.
Drain the pasta and put in the pan with garlic, add half of the grated Bottarga and mix well. The heath of the pan will melt the Bottarga. Serve and sprinkle the rest of the grated fish eggs on each plate.
Summary
Recipe Name
Spaghetti with Bottarga
Published On
Preparation Time
Cook Time
Average Rating
Based on 3 Review(s)
