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You are here: Home / My Authentic Italian Recipes / BOTTARGA SPAGHETTI with lemon zests and bread crumbles

BOTTARGA SPAGHETTI with lemon zests and bread crumbles

12/14/2016 by Filippo Trapella 19 Comments

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! 

BOTTARGA SPAGHETTI with lemon zests and bread crumbles

 


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INGREDIENTS

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  • 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

BOTTARGA SPAGHETTI with lemon zests and bread crumbles

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!

BOTTARGA SPAGHETTI with lemon zests and bread crumbles

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 with lemon zests and bread crumbles

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 sautΓ© 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. πŸ™‚

BOTTARGA SPAGHETTI with lemon zests and bread crumbles

orecchiette with rapini and anchovies

orecchiette with rapini and anchovies

PRINTABLE VERSION

Yield: 4

BOTTARGA SPAGHETTI with lemon zests and fried bread crumbles

BOTTARGA SPAGHETTI with lemon zests and fried 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!Β 

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 14 oz Spaghetti (400 g)
  • 5 oz fresh mullet bottargaΒ (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 386Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 8791mgCarbohydrates 38gFiber 2gSugar 2gProtein 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.

© Filippo Trapella - philosokitchen.com
Cuisine: Italian / Category: Pasta

BOTTARGA SPAGHETTI with lemon zests and bread crumbles

Filed Under: Faster Than 45 Mins, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes Tagged With: bottarga, bread crumbs, fish roe, italian, italy, lemon, mullet, mullet roe, parsley, Sardinia, Sicily, traditional, tuna

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Comments

  1. Ann says

    04/27/2017 at 1:20 am

    So nice! Love the site.

    Reply
    • Filippo Trapella says

      04/27/2017 at 11:52 am

      thank you πŸ™‚

      Reply
  2. Kutahya says

    07/06/2018 at 2:47 pm

    Really yummy!

    Reply
    • Filippo Trapella says

      07/07/2018 at 2:14 pm

      Thank you Kutahya!

      Happy cooking πŸ™‚

      F.

      Reply
  3. CM says

    11/18/2018 at 8:38 am

    Amazingly simple and so tasty! The lemon zest is the perfect compliment to the salty bottarga. 5*

    Reply
    • Filippo Trapella says

      11/18/2018 at 11:35 am

      Thank you Caitlin!

      Happy cooking πŸ™‚

      F.

      Reply
  4. David Williams says

    12/30/2018 at 3:20 pm

    Love the site and your food point of view. Thank you.

    About this recipe: Panko is perfect texture complement and portions seem week thought out. One problem I had was that the grated bottarga clumped up something fierce! Any thoughts on how to get a more integrated result?

    I’d also add that a proper Prosecco from the Veneto is perfect with this.

    Reply
    • Filippo Trapella says

      12/30/2018 at 4:07 pm

      Hi David and thanks for your words!

      Honestly I never got any big lumps with my Bottarga. I can suggest you to grate the Bottarga at the last minute with the smaller shredding holes of the grater, then toss along with the cooked pasta far from the heat, and serve immediately.

      Happy cooking πŸ™‚

      F.

      Reply
      • Joseph Degabriele says

        05/01/2019 at 10:13 am

        this is delicious. I bought tuna bottarga in Trapani, Sicily – where the old Tonnara used to be. it is an amazing seasoning.
        to be honest it also clumped for me when I used the grater so that half of it stuck to the grater – so I will use the small shredding holes tonight.

        Reply
        • Filippo Trapella says

          05/01/2019 at 12:27 pm

          Thanks for your comment Joseph, I’ glad you liked it!

          Happy cooking πŸ™‚

          F.

          Reply
  5. Emma Burns says

    04/15/2019 at 3:16 pm

    Fabulous!

    Reply
    • Filippo Trapella says

      04/15/2019 at 3:40 pm

      Thank you Emma!

      Happy cooking πŸ™‚
      F.

      Reply
  6. Bern says

    08/10/2019 at 10:49 pm

    Outstanding, perfect balance of flavors

    Reply
    • Filippo Trapella says

      08/11/2019 at 8:33 am

      Thank you Bern!

      Happy cooking πŸ™‚

      F.

      Reply
  7. KiKi says

    04/22/2020 at 5:45 pm

    Loved it!! Layers of flavor!! I stuck the Bottarga in the freezer before grating!! Grated easily!!

    Reply
  8. Yves says

    04/25/2020 at 3:26 pm

    It’s like always an amazing dish
    Greetings from Luxembourg

    Reply
    • Filippo Trapella says

      04/25/2020 at 3:31 pm

      Thank you Yves!

      Happy cooking πŸ™‚
      F.

      Reply
  9. Edward Cortese says

    05/27/2020 at 8:23 pm

    This recipe was INCREDIBLE! So simple, so flavorful, so subtle! Can’t wait to make it again! Thanks, Filippo! FIVE STARS! *****

    Reply
    • Filippo Trapella says

      05/28/2020 at 5:41 am

      Thank you Edward!
      Happy cooking πŸ™‚
      F.

      Reply

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