Spaghetti alla Bottarga di Muggine, cured salted mullet roe, is the easiest and at the same time very sophisticated pasta dish. It is the perfect solution for a fancy last-minute dinner party. Pasta with Bottarga is ready in 15 minutes and all the ingredients have a long shelf-life, easy to keep a stock in the pantry.
To print the recipe:
Ingredients
1 lb – 500 g Spaghetti
½ Bottarga
2 tablespoon breadcrumbs
2 clove peeled garlic cloves
2 tablespoon extra virgin olive oil
1 lemon zest
1 tablespoon extra virgin olive oil to add at the end
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The Mediterranean version of caviar
Welcome to Your Guardian Chef, your angel in the kitchen!
Today, we are making Spaghetti alla Bottarga di Muggine, featuring cured salted mullet
roe, the posh version of Pasta with anchovies An exceptionally easy yet
sophisticated pasta dish. It’s an ideal choice for a fancy last-minute
dinner party as the ingredients have a long shelf-life, so you can always conveniently
keep them stocked in the pantry. These are the ingredients you need; the
measurements are in the description below. The mullet roe comes in a membrane sac that needs to be removed using a sharp
knife; it peels off easily. Bottarga is fish roe, typically
mullet or tuna, that has been salted, pressed, and air-dried for preservation.
It delivers an intense, savory flavor of the sea, with distinctly salty notes and
a slightly bitter, almond-like finish. It has a very long shelf-life and unopened
packages last for months in the fridge. Once opened, it can be kept tightly
wrapped or in oil in the fridge for about a month, or frozen for longer.
While we prepare the breadcrumbs, we can bring salted water to a boil for the pasta.
Stir fry 2 garlic cloves in extra virgin olive oil in a frying pan to infuse the oil.
Add breadcrumbs to the pan. Stir constantly while they toast
and absorb the flavored oil. Breadcrumbs are often used with seafood instead
of cheese to add texture and creaminess. They absorb the flavors of the oil, garlic and
bottarga and help distribute them uniformly throughout the pasta as they soften into
a creamy paste with the pasta water. Now we add 1 tbsp of grated bottarga.
Bottarga has an intense flavor, so only a few flakes per serving is needed.
A single package can flavor a large quantity of pasta
At the end we add lemon zest for a citrusy counterpoint to the salty bottarga.
Avoid adding extra salt to the breadcrumb mixture or the final dish; the bottarga
provides significant saltiness. Taste before considering any salt addition.
Stir to combine flavors, ensuring the breadcrumbs absorb them all, then turn off the heat.
Cook the spaghetti until it is 1 minute less cooked than the package instructions recommend.
Drain the spaghetti, making sure to reserve some of the cooking water.
Mix the drained spaghetti directly with the prepared breadcrumbs in the pan.
Cooking the pasta 1 minute less than package directions ensures it remains “al dente” after
being mixed with the sauce and pasta water, preventing it from becoming overcooked.
Add 2 ladles of the reserved pasta water to the spaghetti and breadcrumb mixture.
This pasta water is crucial because the starch released in the water helps to create a
creamy sauce that binds well to the spaghetti. Drizzle some good quality extra virgin olive
oil and add some more freshly grated bottarga. Stir everything together until well combined.
Place the pasta on a serving dish and top with additional freshly grated bottarga.
While the grated bottarga in the bread crumbs gives a uniform flavor, the flakes add
potent bursts of fresh, intense bottarga taste and visual appeal as a final garnish.
Drizzle some more extra virgin olive oil, finish with a little more lemon
zest and serve immediately. Do not serve Parmesan cheese with this dish.
The cheese’s strong flavor clashes and overpowers the delicate, unique taste of the bottarga.
Serve immediately while hot. This dish is typically served as a primo piatto
(first course) for a seafood dinner or as a main course for a light luncheon.
A perfect solution for a fancy last minute get together
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1 Comment
Ha Love the ending lol