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How to make the linguette alla bottarga: Prepare the sauce: Remove the skin from the
bottarga
and cut it into pieces. Place the butter along with the bottarga in
a blender or food processor and blend until very smooth. Remove from the
blender, add a large pinch of pepper and refrigerate in a glass or
crockery bowl, covered, until needed.
Cook the pasta in salted water for 10 minutes.
Meanwile, remove the bottarga butter from the
refrigerator, cut it into pieces and place it on large serving platter.
When the pasta is ready, drain it and transfer to the prepared platter.
Mix very well to melt the butter completely. Sprinkle with parsley and
mint, mix again and serve
This recipes is better when used with fresh made pasta, see
Bugialli's book for full recipe.
Adapted from a recipe from Giuliano Bugialli's "
Foods of Sicily and Sardinia"
P.S. Of course to make the linguette alla
bottarga instead of the more costly Latini pasta you can use good Italian
industrial pasta, like De Cecco or Barilla, the result will be very good
also. But... if you use the artisan pasta from Latini, for a few dollars
more you will reach a new level of culinary experience: its rough texture
is ideal to spread the sauce all over the pasta, as the bottarga sauce will stick
evenly to the pasta and will not form lumps of sauce like it does with the
smoother commercial pasta kinds.
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