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Ingredients
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4 oz bottarga
thinly sliced
20 large sprigs of fresh Italian parsley, leaves only, no stems, plus extra
for garnish
2 large garlic cloves, peeled
3/4 cup extra virgin olive oil
Freshly ground black pepper to taste
1 lb imported spaghetti |
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Characteristics
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Course
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FIRST
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Preparation Time
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40 min
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Difficulty
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Easy
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Serves
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4
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Region |
Sicily
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One of the dishes I make using Bottarga is a classic of Sicilia.
You can also shave slices over a seafood salad for added flavorHow to make the spaghittus cun bottariga: Bring a large pot of water to a rolling boil. Meanwhile finely
chop half the bottarga together with the parsley on a board, then transfer to
a bowl. Finely chop garlic, then add remaining bottarga and coarsely chop it
with the garlic. Mix this into the bowl with the other ingredients, then start
adding oil, a little at a time, mixing with a wooden spoon and seasoning with
the pepper, according to taste. (I like a lot). Cover and refrigerate until
needed.
Add a tablespoon of Italian sea salt to the hot water, then
add pasta and cook until al dente. Meanwhile, coarsely chop the remaining
sprigs of parsley. Drain pasta, transfer to a large serving plate, add the
sauce, toss very well, and serve with the chopped parsley and additional
pepper if desired. PLEASE, NO CHEESE on this one.
Happy cooking,
Robert
From a posting on the WWW.GUSTIAMO.COM FORUM
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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