Linguine Alla Bottarga
This pasta dish is a true marriage of Mediterranean flavors and it’s the bottarga that brings them all together.
4 ounces bottarga
12 tablespoons (6 ounces) sweet butter, at room temperature
Freshly ground black pepper
1 pound spaghetti or tagliatelle
15 sprigs Italian parsley, leaves only
20 fresh mint leaves
How to make the Linguine alla bottarga:
Prepare the sauce: Remove the skin from the bottarga and cut it into pieces. Place the butter along with the bottarga in a blender or food processor and blend until very smooth. Remove from the blender, add a large pinch of pepper and refrigerate in a glass or crockery bowl, covered, until needed.
Cook the pasta in salted water for 10 minutes.
Meanwhile, remove the bottarga butter from the refrigerator, cut it into pieces, and place it on a large serving platter. When the pasta is ready, drain it and transfer it to the prepared platter. Mix very well to melt the butter completely. Sprinkle with parsley and mint, mix again and serve.
This recipe is better when used with fresh-made pasta, see Bugialli’s book for the full recipe.
Regional recipe from Sicily and Sardinia
Oro di Cabras, the Mullet Bottarga the Romans Would Choose!
The name Bottarga comes from the Arabic “Bottarikh,” which means salted fish eggs. In fact, it is a product of ancient origins. The Mullet bottarga fished in the ponds of Cabras in Sardegna was loved by the Phoenicians and the Romans, who used it in large quantities.
Gustiamo’s Mullet Bottarga comes from the same place in Sardegna, Cabras (left); it is made with the same methods: the egg roe of the mullet is cleaned, salted, pressed, dried naturally on wood planks from 15 to 30 days, depending on the weather (during the drying process, the pieces of bottarga are turned every 4-5 hours).