This sounds like a great combo, remembering from a restaurant menu I glanced at in the street somewhere in Liguria. This is my guess on how one might make it.
mullet bottarga
trofie
EVOO
tad of butter
lemon zest
dried red chili
chopped parsley
maldon sea salt
mullet bottarga
trofie
EVOO
tad of butter
lemon zest
dried red chili
chopped parsley
maldon sea salt
- boil pasta until al dente
- add all ingredients to taste, grating bottarga last and stir
- serve pasta in warmed bowls
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