Tagliolini with bottarga
Instructions
The bottarga, which presents itself as a kind of hard salami grayish brown color, is nothing but the ovaries mullet (or bass) preserved in salt.
Can be used in thin slices for preparing canapés or a simple zest for seasoning pasta in white.
But we see another simple use with pasta.
Boil the noodles and meanwhile melt in a pan the mullet with 3 tablespoons of olive oil and a bit of the pasta cooking water; soon you will be dissolved diluitela with lemon juice.
Drain the pasta and sauce spadellatela in Roe, sprinkle with pepper and chopped parsley and garlic; If desired, garnish with some additional bit of mullet.
Ingredients and dosing for 4 persons
- 400 g of type pasta noodles
- 3 slices of mullet
- 1/2 clove of garlic
- 1 handful of parsley
- 1/2 lemon (juice)
- 3 tablespoons of olive oil extra virgin
- Pepper