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Garlic, oil, chili and bottarga true and fake

ingredients

servings

1

Iodized salt

to taste

Crumb, bread soft inside

10 grams

Parsley

5 grams

Chili pepper

to taste

Extra virgin olive oil

10 grams

Garlic

5 grams

Mullet roe

10 grams

Spaghetti

80 grams

first courses from Italy

Garlic, oil, chili and bottarga true and fake

Garlic, oil, chili and bottarga true and fake

with gluten with fish with good fats

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Garlic, oil, chili and bottarga true and fake

Simple but rich in taste

Garlic, oil, chili and bottarga true and fake step 1

step 1

Cook the pasta in plenty of salt water. In a pan put your oil I was warmed up, add garlic cut into pieces and private of the soul.

Garlic, oil, chili and bottarga true and fake step 2

step 2

Let it bake without burning and add chilli (abundant). Once ready to season, add grated bottarga and cooking water to create a homogenous emulsion.

Garlic, oil, chili and bottarga true and fake step 3

step 3

With this you will then season the pasta. The bottarga must be dissolved in the emulsion with oil and cooking water.

Garlic, oil, chili and bottarga true and fake step 4

step 4

To obtain instead the fake grated burger, take the bread crumb, cut it into pieces and put it in a pan together with a drop of oil

Garlic, oil, chili and bottarga true and fake step 5

step 5

Make it crisp and golden, until it reaches a color similar to that of the bottarga and then crumble.

Garlic, oil, chili and bottarga true and fake step 6

step 6

Drain the spaghetti to the tooth, make them to resemble for a few minutes with the emulsion and a light sprinkled parsley.

Garlic, oil, chili and bottarga true and fake step 7

step 7

Serve by decorating with crunchy crust (fake bottarga), raw bottarga petals, scented herbs, chilli and oil.

Garlic, oil, chili and bottarga true and fake step 8

step 8

The hardest part of this dish is the fake bottarga. It's not easy to make it golden at the right point, if it burns, it will ruin the whole dish. But if you succeed, it will give you more crunchiness

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