La bottarga es huevas de pescado saladas y curadas, generalmente de salmonete. Es popular en todo el Mediterráneo, pero también encontrarás versiones similares en Japón, Taiwán y Corea, donde se elabora con salmonete o corvina de agua dulce. Es deliciosa, especialmente con un plato de pasta simple.
Category
Dinner
Servings
2
Prep time
10 minutes
Cook time
15 minutes
Bottarga is salt cured fish roe, usually from mullet. It's salty, umami and delicious, especially with a simple pasta dish.
Ingredients
- 4 tbsp olive oil
- 2 cloves garlic, crushed
- 180g (6.3 oz) dried spaghetti
- salt
- 1/2 tsp chilli flakes
-
50g (1.75 oz) bottarga, finely grated, plus extra for garnish
- zest of 1 lemon
- small handful of parsley, chiffonade
Directions
Place a pot of salted water on to boil. Once boiling, add the spaghetti and cook until al dente.
While the pasta is cooking, heat a frying pan over medium heat and add the olive oil and crushed garlic cloves. After 3-4 minutes, once the garlic has infused the oil, remove the garlic. Add the chilli flakes and finely grated bottarga to the pan.
- When the pasta is cooked, use tongs to transfer it directly to the pan with the oil and Bottarga. Toss well to coat the pasta. Add about half a cup of pasta water, more olive oil if needed, and the parsley. Keep stirring to emulsify the pasta water with the oil and create a silky sauce.
Place the pasta onto a plate and garnish with extra bottarga, parsley, lemon zest, and a drizzle of olive oil.
