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Gluten Free Spaghetti with Bottarga Roe
servings
2 people
time
31-33 min
This gluten free spaghetti with bottarga recipe is delicious and easy to make!
This gluten free spaghetti with bottarga recipe is delicious and easy to make!
Bottarga is a kind of salted cured fish roe that generally comes from the grey mullet or bluefin tuna and is a popular produce of the Mediterranean region. This delicious gluten free spaghetti recipe utilises this special kind of roe and incorporates it into a dish that is absolutely delicious. You will truly have a taste of the Mediterranean as you have the flavours of the roe, lime juice, olive oil and spaghetti all dancing together on your tongue in a way that will keep you coming back for more. What's even better is that you can have this ready in less than 30 minutes!
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Preparation
in 20 minutes
Cooking
in 11-13 minutes
- 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.
- 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.
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
Nutritional & Dietary
Gluten-free
Lactose free
No eggs added
No milk added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Nutrition
Per 100g
Energy
1.963 kj
465 kcal
Carbs
55 g
Fat
23 g
Protein
9 g
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