How to make delicious Spaghetti and Bottarga Mullet Fish
Spaghetti Con La Bottarga is a very Sardinian traditional recipe of spaghetti with bottarga, a Tuscan first course that smells of the sea. Although it's a simple dish, it's a unique and refined taste, thanks to the bottarga, excellence of our cuisine that comes from Sardinia, steals the show. Bottarga is, in fact, a highly prized food also called "Mediterranean caviar". However, it is not a question of sturgeon eggs, but of mullet eggs that are pressed, salted, and dried before being used as an appetizer or as a condiment for pasta dishes.
Ingredients
How To Prepare
In our recipe, we will use grated bottarga to sprinkle on our spaghetti flavored with garlic and chili. The ideal first course for a special lunch or dinner to prepare in a very short time and which will captivate your guests.
Ingredients
Serves 4 people:
350 g of spaghetti or tagliolini,
70 g (approx.) of grated bottarga
4 spoons of extra virgin olive oil
2 cloves of garlic.
How To Prepare
Estimated Time: 10 minutes
In a saucepan, heat up the olive oil with the cloves of garlic, then remove them. In the meantime, cook the spaghetti “al dente” and season them with a sprinkle of grated bottarga, add the oil, and the remaining bottarga.