Spaghetti with roe (Botargo)

Spaghetti with roe (Botargo)

Tags: Pasta Meat | Fish
1
2

Even the ancient Phoenicians appreciated the “Bottarga”, the so-called “Caviar of the Mediterranean” gained from mullet roe.

Ingredients

200 g
2 slices
botargo (produced from mullet eggs)
1
clove of garlic, chopped
a little bit of
parsley, chopped
½
lime juice
50 ml
extra virgin olive oil
1 pinch/es of
salt and pepper

Preparation

  • Leave the botargo to melt in olive oil and briefly steam the garlic in the same pan.
  • At the same time, cook the spaghetti in salted water until al dente (according to the information on the packaging).
  • Add a drop of the cooking water into the botargo and olive oil mixture and then add the lime juice.
  • Add the spaghetti, season with salt and pepper and serve immediately with the chopped parsley.
  • Allergene_Milk
  • Allergene_Egg

At a glance

Preparation time
20 min
Cooking time
11-13 min
Difficulty
easy
Servings
2

Nutritional information

per 100g
protein 9g
fat 23g
carbs 55g
calories 465
kj 1963
Products in this recipe