Pasta with Bottarga simple and quick recipe for a different first course

Pasta with bottarga: bottarga is a food consisting of tuna and mullet roe (mullet). It is mainly produced in Sardinia (that of mullet) and in Sicily that of tuna. In this recipe I prepared it in the most classic way: on pasta, with a crunchy panure and with lemon strips that enhance its particular flavor. A quick and summery first course.

Ingredients for 2 people

• 180 gr of spaghetti
  
• 5 tablespoons of extra virgin olive oil
  
• 2 tablespoons of breadcrumbs
  
• the zest of 1 organic lemon
  
• 1/2 shallot
  
• salt and parsley

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How to prepare pasta with bottarga

Cut the zest of an untreated and well washed lemon into strips. Cut only the yellow part of the rind avoiding the white one which is bitter.

Put a drizzle of oil and a few tablespoons of grated bread in a non-stick pan, leave it on the heat for a few moments, stirring, create a panure, keep it aside.

Put the chopped shallot and the lemon strips in a pan of oil (abundant),

Drain the pasta al dente and finish cooking in the pan by adding a little cooking water. Turn off the heat and add half a teaspoon of bottarga powder, a little parsley and serve.

And your pasta with bottarga is ready. Enjoy your meal!

Recommended Wine Pairing:

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info