Hola people! While I’m writing this post finally there is a ray of sunshine!
Today I cooked spaghetti with bottarga I met for the first time thanks to a friend Sardinian who has kindly given me a long time ago, came directly from the original Sardinia!
The bottarga is a food made up of the gonads of the fish, whose eggs are salted and dried by conventional methods.
It’s obtained from the eggs of tuna or mullet.
I embellished with a spectacular Sicilian condiment made with chillies and spices that I was affectionately given to me by my friends, directly from Pantelleria!! So ‘here’s the great spaghetti with bottarga:
Spaghetti with bottarga
Spaghetti with bottarga, a dish seasoned with a delicate Italian specialty based of tuna eggs dried and salted dried and salted
- 320 g of spaghetti
- 40 g of bottarga
- extra virgin olive oil
- cooking water as much as necessary.
- 1 clove of garlic
- 1 teaspoon of spices for spaghetti or some pepper
- parsley as much as necessary.
- Bring salted water to a boil
- Cook spaghetti cooked until just firm
- In a wok brown a drizzle of olive oil a clove of garlic and a little pepper, (to me prepared for the Sicilian spaghetti).
- When pasta is ready, drain, place in the wok and sprinkle with grated bottarga. Sprinkle with parsley and sauteeing pasta for few seconds, adding a little cooking water. Serve with grated bottarga here and there '.