Thursday, June 01, 2006

Spaghetti with Bottarga

First of all, what is bottarga(or bottariga in sardinian language)?
Bottarga is simply dried salted tuna or gray mullet roe. If it is of good quality, it's a great delicacy that many consider rather randy.
The best Bottarga comes from Eastern Sardinia , and here's a pasta sauce for 4:

  • 500 g spaghetti or linguine
  • 60 g bottarga
  • 1/3 cup (80 ml) olive oil
  • Italian parsley


Cook the spaghetti in salted water until they are al dente.
While it's cooking, we pare very, very thin slices from half of the block of bottarga with a vegetable peeler.
It needs to be thin but it also needs to be in sheets so that it clings to the tongue thus extracting the maximum ‘salty’ flavour.
Then pour the oil and the untouched bottarga into a saucepan on a very low flame.
Crush the bottarga with a fork, and stir until you obtain a paste.
Drain the pasta and turn it into a large saucepan.
Stir in the sauce and cook over a brisk flame for a minute, scatter on the parsley, stirring the pasta about energetically and serve the pasta in bowls topped with the slices of bottarga and then settle back for an amazing salt hit!


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