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dom 19 aprile 14:37

Recipe

Spaghetti alla bottarga

One of the simplest, most Sardinian dishes: spaghetti tossed with grated mullet bottarga, lemon zest and toasted breadcrumbs. Few ingredients, great character.

First courses Sardegna

Prep 10min
Cook 15min
Total 25min
Serves 4
Difficulty easy
Recipe

Ingredients

Serves: 4

  • Spaghetti N°5 320 g
  • Mullet bottarga 25 g
  • Extra virgin olive oil 40 g
  • Shallot 35 g
  • Untreated lemon zest 1
  • Breadcrumbs 40 g
  • Oil for breadcrumbs 20 g
Recipe

Method

  1. Toast the breadcrumbs in a pan with 20 g of oil over medium heat, stirring, until golden and crisp. Set aside.

  2. Cut the lemon zest into thin strips (yellow part only). Finely chop the shallot.

  3. Bring water to the boil and salt lightly: bottarga is already very salty.

  4. In a pan heat 40 g of oil, soften the shallot, add the lemon zest and a ladle of hot water. Cook 10 minutes on low heat.

  5. Cook the spaghetti, drain half-way and finish cooking in the pan with the sauce, adding pasta water as needed.

  6. Off the heat, grate the bottarga (skin removed) over the pasta. Finish with the toasted breadcrumbs and serve immediately.