I have always thought that Spaghetti with Bottarga is an interesting dish because it manages to combine flavor and delicacy, resulting in an exquisitely refined recipe. In one word: Classy!
If you consider that it is really simple to prepare, then you reach the pinnacle of enthusiasm.
But what is bottarga? Bottarga is a prized food obtained from the salting and drying of fish eggs, mainly from mullet or tuna.
My spaghetti is seasoned with mullet bottarga. More delicate than tuna bottarga, with an amber color. It can be grated or sliced, but you can also find the pre-grated variant in a jar at the supermarket. That is good too.
Mullet bottarga is more prized and expensive than tuna bottarga.
You can use bottarga on first courses, in salads. If sliced thinly, like carpaccio seasoned with oil and lemon.
Easy and quick recipe.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 11 oz spaghetti (or linguine)
- 3 anchovies (alici)
- 1.4 oz mullet bottarga
- 1.4 oz butter (cold)
- to taste extra virgin olive oil
- to taste lemon zest (grated)
- to taste parsley (optional)
Tools
- 1 Grater Zyliss
Preparation
first, you need to bring the water to a boil for the pasta, as the sauce is quick to prepare;
In a pan, slowly heat the oil and butter;
Melt 3 anchovies in oil. Stir with a wooden spoon;
Turn off the heat and add the bottarga. Mix and cover with a lid. This way, the sauce will become flavorful.
Drain the pasta al dente and toss it in the sauce. Mix well;
Plate it. Grate the bottarga and lemon zest;
Add parsley if desired.
Consume the spaghetti immediately.
Do not freeze.
FAQ (Questions and Answers)
Can I skip the addition of anchovies?
Sure. You can replace them with garlic, oil, and chili.
How long does powdered bottarga last in the fridge?
If well sealed in a jar, at least a month.
Which is the best bottarga?
In cooking, much depends on personal taste. However, mullet bottarga, the one produced in Sardinia, is considered the most prized. I must also mention the tuna bottarga produced in Sicily. Tastes differ.
