The bucatini with tuna bottarga and oregano is a simple yet extraordinarily fragrant first course.
I ate the original version of the pasta with tuna bottarga and oregano during the evening of August 14 [… waiting for Ferragosto], cooked by chef Antonio Vitale.
Dish name: winter sea busiate; ingredients:
• busiate [typical pasta shape from Trapani];
• grated tuna bottarga;
• wild oregano;
• lime;
• confit tomatoes.
In my version, I replaced the busiate with bucatini, eliminated the lime [I am not crazy about its aroma], and substituted the confit tomatoes with a couple of tablespoons of homemade tomato preserve [simple tomato sauce is also fine].
Tuna bottarga is a food made from salted and dried tuna eggs; it is very caloric but we use only a few grams, and the calories mainly come from proteins [of high biological value] and fats, while carbohydrates are absent: it’s more or less like adding grated cheese to a non-fish first course.
Additionally, it is rich in omega 3.
A staple purchase if we are in the Marzamemi area [a small fishing village with historic fish product factories] – Noto – Syracuse.
You can use block bottarga [sold in vacuum bags] or powdered bottarga.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 160 g bucatini
- to taste tuna bottarga (in block or powder)
- 2 g garlic, oil & chili pepper seasoning mix
- 1 drizzle extra virgin olive oil
- 2 tablespoons tomato preserve
- 1 pinch mixed peppercorns (with grinder)
- to taste oregano
- lime (optional)
Preparation
For this recipe, I used block bottarga.
Grate the bottarga.
If stored in a vacuum bag, it may be slightly damp and difficult to grate; in this case, slice it with a sharp knife into thin flakes.
Alternatively, prepare two tablespoons of powdered bottarga.In a hot pan, toast the garlic, oil & chili pepper seasoning mix.
Turn off the heat.
Add a base of oil.Add a couple of tablespoons of tomato preserve [or simple tomato sauce] and mix.
Set aside half of the bottarga to garnish the dish and pour the other half into the pan with the seasoning, oil, and preserve.
Using a silicone spatula, mix the bottarga with the oil and other ingredients.
Cook the pasta, rinse it under running water, and drain it.
In the meantime, gently heat the sauce [the oil should not cook].
Pour the pasta into the pan with the sauce and mix.
Plate up.
Grind the pepper, add plenty of oregano, and the reserved half of the bottarga.
If you like, you can finish with some grated lime or lemon zest.
Your bucatini with tuna bottarga and oregano are ready.
Enjoy your meal!
Also delicious with powdered bottarga.
Procedure unchanged.
I usually use whole wheat pasta, but when I choose regular pasta, I pick one with excellent cooking resistance: al dente pasta has a lower glycemic index than well-cooked pasta.
Notes
Hyperglycemia, prediabetes and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and food combinations indicated in your meal plan.
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