BOTTARGA SPAGHETTI with lemon zests and bread crumbles

Bottarga spaghetti with lemon zest is the best recipe to taste this delicious cured fish roe! This cured fish roe divide the foodies in two parties: who loves, and who hates this ingredient! For sure, once in your life, you want to try it on! 

If you like this recipe, please click here, leave a comment and vote 5 stars!
A simple action to help the growth of this blog. 🙂

INGREDIENTS

click on the links and find out my favorites!

• 10 oz (280 g) spaghetti
• 5 oz (100 g) fresh mullet bottarga
• 1 clove of garlic
• 4 tbsp Panko bread crumbs
• 1 organic lemon
• 1 tbsp fresh parsley minced
• 8 tbsp extra-virgin olive oil
• 5 tbsp cooking salt

WHAT IS BOTTARGA?

Bottarga is the roe pouch of the grey mullet or bluefin tuna, cured with salted and aged.

Mullet roe bottarga is the finest and most requested. This way to conserve fish roe is very ancient.

Bottarga has been known even since the days of the Phoenician and introduced in Europe by the Arabs.

In Italy, the two regions where bottarga is traditionally produced are Sardinia and Sicily.

Bottarga is used raw, just warmed but not exposed to direct heat. Is possible grate or slice thinly this delicious fish roe over salads and pasta.

The most famous recipe with bottarga is grated and tossed with spaghetti and fried bread crumbs, simple and delicious!

FRIED BREAD CRUMBS

First of all, pour 6 tbsp of extra-virgin olive oil in a little pan and place over medium heat.

Fry the Panko bread crumbs into the hot but not smoking olive oil until golden, constantly stirring.

Finally, dry them over paper towels. Pay a big attention frying the bread, it cooks very quickly and is easy to burn!

BOTTARGA SPAGHETTI!

Fill a pot with 5 qt of water, then add the cooking salt and place over high heat.

Now, peel and slice the clove of garlic finely, and pour it in a pan big enough to sauté the spaghetti once cooked.

Add 2 tbsp of olive oil in the pan and heat over minimum flame, until the garlic is soft, stirring occasionally.

Meanwhile, grate the bottarga and the yellow part of the skin of the lemon, then mince the parsley, and combine all together.

Once the water is boiling, cook the spaghetti and raise them “al dente”.

Finally, toss the spaghetti with the garlic and oil over medium flame, then add the bottarga mixture and toss the pasta again far from the heat.

Eventually, add the fried Panko crumbs over the bottarga spaghetti and serve immediately.

If you liked this recipe, please click here, leave a comment and vote 5 stars!
A simple action to help the growth of this blog. 🙂

orecchiette with rapini and anchovies

PRINTABLE VERSION

Yield: 4

BOTTARGA SPAGHETTI with lemon zests and fried bread crumbles

Print

Bottarga spaghetti with lemon zest is the best recipe to taste this delicious cured fish roe! This cured fish roe divide the foodies in two parties: who loves, and who hates this ingredient! For sure, once in your life, you want to try it on! 

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 14 oz Spaghetti (400 g)
• 5 oz fresh mullet bottarga (100 g)
• 1 clove of garlic
• 4 tbsp Panko bread crumbs
• 1 organic lemon
• 1 tbsp fresh parsley minced
• 8 tbsp extra-virgin olive oil
• 5 tbsp cooking salt

Instructions

FRIED BREAD CRUMBS

1. First of all, pour 6 tbsp of extra-virgin olive oil in a little pan and place over medium heat.
2. Fry the Panko bread crumbs into the hot but not smoking olive oil until golden, constantly stirring.
3. Finally, dry them over paper towels. Pay a big attention frying the bread, it cooks very quickly and is easy to burn!

BOTTARGA SPAGHETTI!

1. Fill a pot with 5 qt of water, then add the cooking salt and place over high heat.
2. Now, peel and slice the clove of garlic finely, and pour it in a pan big enough to sauté the spaghetti once cooked.
3. Add 2 tbsp of olive oil in the pan and heat over minimum flame, until the garlic is soft, stirring occasionally.
4. Meanwhile, grate the bottarga and the yellow part of the skin of the lemon, then mince the parsley, and combine all together.
5. Once the water is boiling, cook the spaghetti and raise them "al dente".
6. Finally, toss the spaghetti with the garlic and oil over medium flame, then add the bottarga mixture and toss the pasta again far from the heat.
7. Eventually, add the fried Panko crumbs over the bottarga spaghetti and serve immediately.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 386 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 0mg Sodium 8791mg Carbohydrates 38g Net Carbohydrates 0g Fiber 2g Sugar 2g Sugar Alcohols 0g Protein 6g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.