Spaghetti alla Bottarga

Ingredients for 4 servings:

• 350g spaghetti
• 6 tbsp olive oil, fine
• ¼ pepperoncini
• 2 garlic cloves
• 1 slice(s) white bread, stale
• ½ bunch parsley, flat
• 50 g roe (bottarga) in one piece
• 8 tomatoes, small Sardinian, possibly small cherry tomatoes
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sardinian specialty

Bottarga is also called the caviar of the Mediterranean because it is the roe of the mullet (Italian: mugine). Both grated and pressed bottarga are available, and the latter keeps for a long time. It is very hard, amber-colored, and has a very spicy, fishy flavor. Finely chop the chili pepper, garlic, and parsley and fry them gently in olive oil. Finely grate the white bread and add to the oil. Quarter the tomatoes, season with pepper, salt, and add to the oil. Turn over several times and simmer briefly. Now the spaghetti is cooked al dente and then lift it straight from the cooking water with a pasta spoon and, while still slightly moist, add it to the oil mixture. Turn over and mix well. Divide this mixture between plates and grate the bottarga (like Parmesan) over the top. The portion size refers to the first course (primo piatto) that is typical in Italy.