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.
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.
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.