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. [Music] Today we are making spaghetti alabotara de mo featuring cured salted mullet row. The posh version of pasta with achies. An exceptionally easy yet sophisticated pasta dish. It’s an ideal choice for a fancy lastminute dinner party as the ingredients have a long shelf life so you can always conveniently keep them stocked in the pantry. 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 barka. If you put parmesan in, I will never speak with you again.