How do I use Bottarga di Tonno when cooking spaghetti?!
Answers: A colleague of mine visited Rome and as I love to cook, I asked her to bring me back some Italian ingredients. One of the things she gave me was a litle jar of something called Bottarga di Tonno, which I'm told is dried salted tuna roe ground into powder. I know you can use this when cooking spaghetti but can anyone give me a recipe?
Hey Corky,
Ye ask & Ye shall receive.
Buon Apetito!! :)
Linguine con bottarga
aka
Linguine with dried tuna roe
LA CUCINA EOLIANA E SICILIANA
the food of the eolian islands and sicily
Ingredients:
1 pound linguine
1/2 cup grated bottarga (dried tuna roe)
8 garlic cloves
1/2 cup parsley leaves
12 basil leaves
1/2 cup extra virgin olive oil
freshly ground black pepper
Slice the garlic, finely chop the parsley, and tear the basil leaves..
Bring a large pot of salted water to boil and add the linguine. Stir the threads of pasta to prevent sticking.
Heat the olive oil and garlic in a large pan over medium heat and cook until the garlic is lightly golden around the edges. Immediately add a couple tablespoons of pasta water to prevent the garlic from cooking further and remove from heat.
When the linguine is al dente, drain and add to the garlic and olive oil, pepper to taste, add the parsley, basil and half of the bottarga, then toss and evenly combine. Transfer the pasta to bowls and add the remaining bottarga.
When I have used in my career as a chef, it is like cheese you sprinkle it on top, even cut it buy sauting some breadcrumbs with olive oil and garlic, let it get cool and mix it for the topping on the pasta, I have even used it for an added touch on a Vitello A Tonnoto plate.
Like white truffles, it is delicate and loses alot when heated to much, just be cautious with the salt to.