Preparation time
20 minutes
Cooking time:
5 minutes
Typology:
Traditional
Difficulty:
Easy
Ingredients
- 1 package egg Tagliolini from Pasta Piccinini
- 5 ounces (150 gr.) bottarga
- 1 small chili pepper
- 1 garlic clove
- a few tbs EVO oil
- 1 tbs finely chopped parsley, freshly milled pepper
- a few confit cherry tomatoes (optional)
Method
- For best results you need some well seasoned bottarga
- Simmer in a skillet the crushed garlic clove and the chili pepper in ⅔ tbs oil
- Grate bottarga away from the heat with a coarse grater
- Cook tagliolini in salted boiling water according to package instructions
- Drain and pour tagliolini into the skillet, add parsley and grated bottarga. Mix well
- You may add some confit cherry tomatoes and more pepper
This dish goes well with an aromatic white Sardinian wine.