They fall into the category of easy first courses And fast but the Spaghetti Alla Bottarga I’m a real one specialty. A very simple recipe, but suitable for any occasion, which owes its fame to a delicious ingredient, with an intense flavor of the sea.
Ingrediants
- 320 g of spaghetti
- 3 tablespoons of grated mullet bottarga
- mullet roe in a trance
- 2 cloves of garlic
- shallot
- oil
The Spaghetti Alla Bottarga they represent the perfect example of a simple but delicious dish. The recipe itself is very easy and quick, while the spaghetti are cooking the sauce is prepared: in 20 minutes a exquisite first course.
The variants for cooking spaghetti with bottarga there are many. For example, there are those who add lemon zest, some sprinkle with chopped parsley and those who end with a handful of toasted breadcrumbs.
Fundamental is the bottarga choice that must be of excellent quality. The most famous and delicious is undoubtedly the mullet bottarga produced by working the ovary sacs of mullets that grow in the ponds around Cabras, in Sardinia. There 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 proposals rich in taste and simple to make.
If you are looking for others instead quick first courses to the taste of sea another specialty is Spaghetti with anchovy sauce. Linguine with anchovies and pine nuts are simple but very tasty and if you have the time to purge the molluscs the timeless Spaghetti with clams.
OTHER TASTY RECIPES: Spaghetti with courgette flowers, bottarga and lime; Spaghetti with anchovies and bottarga; Spaghetti with oil, lemon, bottarga and ragusano
How to prepare: Spaghetti with bottarga
- Execution
- easy
- Preparation time
- 5 min
- Cooking time
-
10 min – 12 min
- Portions
-
4
How to prepare: Spaghetti with bottarga
While the pasta is cooking, start preparing the sauce for the spaghetti alla bottarga. Fry, in 2-3 tablespoons of oil, lightly crushed poached garlic with the finely chopped shallot. Grate the bottarga in the desired quantity.
When the spaghetti are cooked, drain them, keeping a little cooking water, and transfer them directly to the pan with oil. Sauté a few moments so that the pasta is seasoned evenly, then sprinkle it with the grated bottarga. Stir quickly, adding a drizzle of cooking water if you deem it necessary and transfer to individual dishes.
Complete with more flaked bottarga, to taste, and immediately serve the spaghetti alla bottarga.
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