in Italy

Bucatini with Bottarga

updated

Spread the love

Ingredients for 4 servings:

  • 500 g macaroni (bucatini)
  • 150 g bottarga
  • 1 bunch parsley, very finely chopped
  • some paprika powder, hot
  • some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Bottarga is the dried roe of the bighead mullet

In an oiled pan over low heat, add the chopped garlic and the finely chopped bottarga, mashing it with a fork to break it up. Let it cool and sprinkle with finely chopped parsley. Cook the bucatini in plenty of salted water until al dente, drain well, and transfer to a warmed bowl. Add the sauce, mix well, grate over some bottarga if desired, and serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spaghetti with Pesto alla Trapanese

Smoothie with coffee, strawberries and banana