Pasta with Bottarga is a simple first course, genuine and quick to prepare.
Although it requires only four simple ingredients, it is a complete meal, thanks to the nutritional properties of pasta, extra-virgin olive oil, butter and Bottarga (salted and dried mullet roe).
The origin of Bottarga is very old and seems to be Phoenician or, more likely, Shardana.
Let’s go cook it
Preparation Time: 8 to 10 minutes – time to boil the pasta
Cooking Difficulty: very easy
Ingredients (serving 4 people)
- 15 ounces italian spaghetti (Voiello n. 104 recommended)
- 6 tablespoons of extra virgin olive oil
- 2 butter curls
- a clove of garlic
- 6 tablespoons of Bottarga
Fill a pot with 4 liters of water (about a liter for every 3.5 ounces of pasta) and bring to a boil.
Prepare a large bowl in which we are going to season pasta. Cut the garlic clove into two parts. Rub the inside of the bowl vigorously with the two halves of the garlic cloves. Throw away the garlic (we do not need it anymore).
Put the oil, the butter, the bottarga in the bowl and mix everything gently.
When the water reaches the boil, add salt and the pasta. Stir well, especially at the beginning, to prevent spaghetti from sticking to each other.
When they are cooked (it takes about 10 minutes but it is better to taste them) drain the spaghetti and transfer them in the bowl you’ve prepared before. Add a ladle of cooking water to the spaghetti and stir well.
Put the spaghetti on flat plates and add another teaspoon of Bottarga on each plate before serving.
Enjoy your Pasta with Bottarga.
Wine recommendations: Spumante Torbato Brut, from Sella e Mosca wineries. Serve at 53°F.