Recipe of Spaghetti with fish eggs (bottarga) in Vietri Ceramic

This is one of my fast dish, very tasty to remember for a last minute lunch, a not planned dinner like a midnight spaghettata for friends... but also if you planned and prepared it for you, your taste will be grateful!!

 

...My recipe of Spaghetti with fish eggs (bottarga), oregano and lemon: 

The Bottarga (fish eggs) is a precious food as the White Truffle or the Caviar, an italian excellence that with great sapience and respecting the old tradition it is prepared exclusivelly in Sardinia and in Sicily. It is made by mullet eggs or tuna eggs, that have a long process of salting and drying. I prefer the eggs of Mediterranean Tuna. It is a product unique in the world, a very Italian culinary excellence and at the same time a little culinary "luxury" to reserve for a lunch or a dinner with special people. 

 

Spaghetti with Bottarga are an easy fast dish, where the taste come from the quality of first matter and to work them the least possible.

You can find Bottarga also in the supermarket, you can find it already grated, but talking about its taste, it is very different from the very Sicilian bottarga, that you can buy only in Sicily (or in Sardinia) in some artisanal workshop that work it. So, if you go in Sicily or in Sardinia, don't forget to visit a tuna-fishing nets or some artisan that work the tuna by hands to give yourself an explosion of taste buying a piece of Bottarga of dryed Red Tuna, rigorously to grate (it is selled also vacuum).

 

Attention the Real Bottarga to grate have a strong taste that couldn't be appreciated from everybody. For this reason, in my recipe of Spaghetti with Bottarga, to break the strong taste, but also to give a touch of freshness I add a little of oregano and a little lemon peel... but, when your palate will be wont at the taste of Bottarga, you can also avoid to add them. 

 

320 gr of Gragnano Spaghetti Dop

80 gr of Extra Virgin Oil Dop

30 gr of Tuna Bottarga (tuna eggs)

2 pieces of garlic

Oregano q.b.

A peel of 1/2 lemon

Some drop of lemon

Coars salt q.b. (it is preferible Integral Sicily Sea Salt)

Pepe (if you like it)

 

Boil the Spaghetti in aboundant salt water (with Coars salt). Meanwhile in a large pan put to brown the garglic in aboundat oil EVO. When the garlic will be brown, put away from the oil, decrease the fire and att the Bottarga (fish eggs), a touch of oregano, the peel of 1/2 lemon grated and some drop of lemon juice. Let it flavor. Before to dry the Spaghetti, take 1/2 ladle of cooking wate and add it in the pan. Dry the Spaghetti al dente and mix them, fastly, in the pan with high heat. 

Serve them, if you prefer, with a touch of fresh pepper and with some other little leaf of oregano.