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BOTTARGA: GLITTER AND GOLD TO YOUR PASTA

What is Bottarga? It is your all-time favorite fish roe that is salted, pressed and dried!!

Bottarga is also named as the CAVIAR of the South, adding a delightful silky and chewy texture to your dishes with a touch of savory umami.

Try the true taste of Bottarga with this recipe from Stagioni.

Yields2 Servings

 160 g Linguine Russo
 50 g Bottarga Smeralda (grated)
 1 tbsp Extra Virgin Olive Oil
 2 Cloves Garlic (chopped)
 15 g Salt

1

Bring 1.6L of water to a boil. Salt the water and boil the linguine until al dente, about 10 mins. Stir the pasta occasionally. Once the pasta is ready. Reserve the pasta water and add the pasta to pan.

2

Add Extra Virgin Olive Oil to pan. Add in the chopped garlic and sauté over low heat until golden. Cook the pasta in the pan for 1 minute. Add a bit of Extra Virgin Olive Oil to prevent the pasta from sticking. Add a few tablespoons of reserved water for silky texture.

3

Sprinkle the grated bottarga on top, stir well and serve immediately.

Ingredients

 160 g Linguine Russo
 50 g Bottarga Smeralda (grated)
 1 tbsp Extra Virgin Olive Oil
 2 Cloves Garlic (chopped)
 15 g Salt

Directions

1

Bring 1.6L of water to a boil. Salt the water and boil the linguine until al dente, about 10 mins. Stir the pasta occasionally. Once the pasta is ready. Reserve the pasta water and add the pasta to pan.

2

Add Extra Virgin Olive Oil to pan. Add in the chopped garlic and sauté over low heat until golden. Cook the pasta in the pan for 1 minute. Add a bit of Extra Virgin Olive Oil to prevent the pasta from sticking. Add a few tablespoons of reserved water for silky texture.

3

Sprinkle the grated bottarga on top, stir well and serve immediately.

Bottaga Pasta

Tips: You can add more bottarga slices, a pinch of lemon zest and fine chopped parsley for a more flavorful dish.

Buon appetito!

 

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