Bottarga is believed to have been consumed as early as in the 10th century BCE, and many variations of this same delicacy exist all over the world.
In Italy, salted mullet roe is produced and consumed mainly in Sardinia, where the Bottarga is served fresh on slices of bread or used as a pasta seasoning, like in the recipe we’re proposing you today.
Serves: 2 | Preparation time: 5 mins | Cooking time: 10-12 mins
- Spaghetti: 180 g
- Cherry tomatoes: 5-6
- Garlic: 2 cloves
- Bottarga (salted mullet roe): 5 tsp
- Extra virgin olive oil (EVOO): to taste
- Salt: to taste
Chop the cherry tomatoes and peel the garlic.
Brown the garlic in a pan with the olive oil, then add the tomatoes and pan-fry them for 2 or 3 minutes.
Lower the heat and add the roe. Pan-fry everything together for another minute, stirring thoroughly.
Boil the spaghetti in plenty of salted water and drain them when they’re still al dente. Keep aside about 150 ml of cooking water.
Put the spaghetti in the pan with the tomatoes and sauté everything together for a couple of minutes.
Serve warm, topped by some more salted mullet roe.