Bottarga e peperoni – Bottarga and peppers

Difficulty: Easy Time: 1 hour


60 gr of grated bottarga;
One pepper;
olive oil;
One glass of red wine;

How to make Bottarga e peperoni – Bottarga and peppers

Mince the pepper, the celery, the carrots, and the onion, put all in a saucepan together with the pepperoncino (peppers) and the oil, fairies fry slightly all to slow fire. Set in a bowl the oil, the red wine, the salt, and the bottarga.
Mix all thin to get a creamy sauce, ideal to accompany the first dishes or flavor the croutons.

Regional Recipe from Sardinia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at