Linguine with Bottarga
Serves: 2 as main course
FlexiPoints: 7
Suggested wine: A Pinot Bianco or a fresh Sauvignon Blanc would be fine
Special equipment: none
Difficulty: Easy
Time: 30'
Ingredients:
250g fettuccine pasta
70g Bottarga di Muggine
2 cloves of smoked garlic
2 tbsp finely chopped parsley
4 tbsp oil
Salt and pepper to taste
Ingredient replacement:
Bottarga di Muggine -> Any bottarga, even if be careful with the dosing as some are stringer than others in their saltiness.
Smoked garlic -> Garlic
Ingredient note: The bottarga is basically a dried fish egg bag. It is typically a produce from Sardinia and Sicily with the difference of the adopted fish: Muggine (Gray Mullet) in the former and tonno (tuna) in the latter. I prefer the sardinian version as less salty, kind of chewy and amazingly fishy taste ... the latter is drier, saltier and much stringer in taste.
How-to:
1. Grate 50g of bottarga and hand chop the rest. Chop the garlic in big pieces and let is marinate in the oil for 20’.
2. Cook the pasta for 1’ less than needed in abundant salted water.
3. In the meantime, pour the garlic and its oil in an hot wok and stir fry until golden. Remove from the heat. Discard the garlic and add the grated bottarga, the parsley and 4 tbsp of the cooking water of the pasta. Stir well.
4. Once the pasta is ready, drain it well and add it to the sauce. Cook on high heat for 1’ more. Serve on warm dishes with the remaining chopped bottarga on top and a good dose of pepper.
FlexiPoints: 7
Suggested wine: A Pinot Bianco or a fresh Sauvignon Blanc would be fine
Special equipment: none
Difficulty: Easy
Time: 30'
Ingredients:
250g fettuccine pasta
70g Bottarga di Muggine
2 cloves of smoked garlic
2 tbsp finely chopped parsley
4 tbsp oil
Salt and pepper to taste
Ingredient replacement:
Bottarga di Muggine -> Any bottarga, even if be careful with the dosing as some are stringer than others in their saltiness.
Smoked garlic -> Garlic
Ingredient note: The bottarga is basically a dried fish egg bag. It is typically a produce from Sardinia and Sicily with the difference of the adopted fish: Muggine (Gray Mullet) in the former and tonno (tuna) in the latter. I prefer the sardinian version as less salty, kind of chewy and amazingly fishy taste ... the latter is drier, saltier and much stringer in taste.
How-to:
1. Grate 50g of bottarga and hand chop the rest. Chop the garlic in big pieces and let is marinate in the oil for 20’.
2. Cook the pasta for 1’ less than needed in abundant salted water.
3. In the meantime, pour the garlic and its oil in an hot wok and stir fry until golden. Remove from the heat. Discard the garlic and add the grated bottarga, the parsley and 4 tbsp of the cooking water of the pasta. Stir well.
4. Once the pasta is ready, drain it well and add it to the sauce. Cook on high heat for 1’ more. Serve on warm dishes with the remaining chopped bottarga on top and a good dose of pepper.