Risotto
37 min · 753 kcal · Italian
Spaghetti alla Bottarga
The classic Sardinian way to eat bottarga: grey mullet roe grated over hot spaghetti with garlic, good olive oil and a splash of pasta water, so the roe melts into a salty, briny cream. No cheese, and barely any cooking, the bottarga is never boiled or browned.
Instructions
- Bring a large pan of water to a rolling boil and salt it with 1 tsp coarse sea salt, go lighter than usual, as the bottarga is already very salty.
- Peel the outer wax or membrane from the bottarga if still on. Grate 20 g of it finely on a Microplane into a bowl, and set aside 5 g in a piece to shave over at the table.
- Warm 1 tbsp extra virgin olive oil in a wide frying pan over the lowest heat with 1 thinly sliced garlic clove and 1 pinch dried chilli flakes. Let them infuse 2-3 minutes until the garlic is fragrant and pale gold at the edges only, browned garlic will make the dish bitter. Slide the pan off the heat.
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499kcal
13gprotein
76gcarbs
15gfat
3gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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