Lasagne in green with vegan pesto and zucchini
by
20 recipes
Spaghetti bottarga and lemon
ingredients
servings
4
Iodized salt
to taste
Parsley
3 teaspoons
Extra virgin olive oil
10 spoons
Breadcrumbs
50 grams
Mullet roe
30 grams
Spaghettoni, pasta
320 grams
first courses from Italy - Sicilia
Spaghetti bottarga and lemon
Spaghetti bottarga and lemon
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A typical South-Italian recipe, with a fresh and traditional flavor.
preparation
step 1
Boil the water and prepare the seasoning.
step 2
Cut 4 cloves of garlic in half and fry them in a large pan with olive oil. Add the grated pan and let it golden for about one minute. Then remove the garlic and throw the fire.
step 3
Grated the peel of untreated lemon and a fillet of mullet bottar (alternatively you can choose the one already grated).
step 4
Salt the water and bake the spaghettoni. Cut to the tooth and start to season them.
step 5
Re-engage the pan with oil and grated pan, pour the dough, add the bottarga and lemon zest.
step 6
Extend with a ladle of cooking water and if necessary other olive oil. Amalgamate well so you can create a creme.
step 7
Serve warmly with a sprinkling of parsley and another teaspoon of bottarga on the surface.
