Pasta alla bottarga
Instructions
Chop the mullet, put it in a baking dish, add the chopped parsley, half a glass of olive oil, and then heat the salsa in a Bain-Marie.
Cook pasta in salted water, drain it al dente, pour it in the bowl, mix well and serve hot.
Ingredients and dosing for 4 persons
- 400 g of any type pasta
- 4 slices of mullet
- Parsley
- Olive oil
- Salt