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Bottarga Thuna Spaghetti Recipe

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Ingredienti

Numero Porzioni:
400 gr of spaghetti
2 garlic cloves
6 spoons of grated bottarga
parsley
grated peel of biological lemon
oil
salt
chili pepper

Informazioni nutrizionali

15.2g
Protein
14.7g
Fat
49.8g
carbohydrates
2.8g
Sugars
1.9g
Fibre
380
Kcal

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Bottarga Thuna Spaghetti Recipe

Allergeni:
  • Anidride solforosa e solfiti
  • Cereali contenenti glutine
  • Pesce e derivati

Un piatto che si prepara in pochissimo tempo e veramente buono a condizione che gli ingredienti siano di altissima qualità

  • 5 min.
  • 20 min.
  • 25 min.
  • Porzioni 4
  • Facile

Ingredienti

Introduzione

Condividi

Bottarga Thuna Spaghetti is the best recipe for a special event with simple and delicious taste .

A special thanks to the Adelfio’s company in Marzamemi for the special gift given to me in order to prepare all these wonderful and parfumed Mediterranean spaghetti dishes.

It is just known that this recipe can be considered “ dinner in safe” and the bottarga is considered among the traditional agroalimentary sicilian food. Bottarga is used raw, just warmed but not exposed to direct heat. Is possible grate or slice thinly this delicious fish roe over salads and pasta. The most famous recipe with bottarga is grated and tossed with spaghetti and fried bread crumbs, simple and delicious!

A special attention to the choice of the quality of ingredients : Mullet roe bottarga is the finest and most requestedand not on the grey mullet, bio lemons and fresh parsley.

spaghetti con bottarga di tonno

Fasi

1
Fatto

Fill a pot with water, then add the cooking salt and place over high heat and Once the water is boiling,cook the spaghetti and raise them “al dente”.

2
Fatto

Now,peel and slice the clove of garlic finely, and pour it in a pan big enough to sauté the spaghetti once cooked. Add 2 tbsp of olive oil in the pan and heat over minimum flame, until the garlic is soft, stirring occasionally.

3
Fatto

Once cooked, take off from the heat and add in the same pan 3tbsp of bottarga, grate the yellow part of the skin of a lemon, the mince parsley and chili pepper and mix all together

4
Fatto

Finally,toss the spaghetti with the Bottarga mixture and add a 1 tbsp of hot cooking water if you like.

5
Fatto

Serve the dish with a little bit of Bottarga and a finenly skin lemon and parsley chopped.

Recensioni della ricetta

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pasta alla paolina
precedente
Pasta alla paolina: ricetta tipica palermitana
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prossima
Calamari alla messinese

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