Bottarga Spaghetti is a fresh and summery dish, perfect also because quick to prepare and cook, but full of taste, with a particular flavor.
Bottarga (called often botargo) is a special mullet roe, much appreciated in Italy, especially in Sardinia and in the South of the Peninsula. There are many recipes that can be prepared for the spaghetti with bottarga, all very light. Here we propose something more nutritious, thanks to the potatoes. Prepare this recipe in the summer, and pair with a fruity white wine.
Instructions
- Peel the potatoes (1) and cut into slices (2) about 4 millimeters thick, and then into cubes (3). leave aside on a saucer.
- Put a pot full of salted water to boil, and then dip the potatoes (4) for about 15 or 20 minutes, until they are completely soft. Then take them with a copper (5) and place them in a dish (6). Keep the water to boil also the pasta.
- Peel the garlic (7) and pour five tablespoons of extra virgin olive oil (8) in a large pan. Heat them and then add the peeled garlic (9) to brown.
- Once done, add the potatoes (10) and let sauté for few minutes. Then mash them lightly (11) with a wooden spoon, without reducing like a puree. Add a little bit of cooking water (12) to have a creamy sauce in the pan, because the bottarga will dry a lot the dish. Let cook for about ten minutes with the stove at the minimum.
- Meanwhile boil the spaghetti. Remove the garlic from the pan (13). Once the spaghetti are ready, drain them and add in a pan (14), Mix well (15) and, if necessary, pour some cooking water.
- Chop the parsley and add to the pasta (16). Take the bottarga and add three or four teaspoons (17) in the pan, and finally, pour a drizzle of oil (18). Stir well, switch off the fire and serve on the table.
Recipe Notes
