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.
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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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Botara is fish row, typically mullet or tuna that has been salted, pressed, and air dried for preservation. The mullet row comes in a membrane sack that needs to be removed using a sharp knife. It peels off easily. 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. Serve immediately while hot. This dish is typically served as a primo pato, first course, for a seafood dinner or as a main course for a light lunchon. A perfect solution for a fancy last minute get together.
Dining and Cooking