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Spaghetti with artichokes and bottarga!

ingredients

servings

2

Spaghettoni, pasta

170 oz

Artichokes

2 unit

Mullet roe

5 oz

Lemon juice

to taste

first courses from Italy - Sardegna

Spaghetti with artichokes and bottarga!

Spaghetti with artichokes and bottarga!

with gluten with fish

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghetti with artichokes and bottarga!

What we use to season it is in the name itself, the only thing I omitted is how we season it: we use artichokes in three ways.

Spaghetti with artichokes and bottarga! step 1

step 1

The first thing we need to do is fill the bowl with cold water and add the juice of half a lemon to it. It will be the bathroom for the artichokes, so that they do not become black and therefore bitter.

Spaghetti with artichokes and bottarga! step 2

step 2

I used whole artichokes (head and stem). If you only use the heads I would recommend using at least 4, using one for the cream.

Spaghetti with artichokes and bottarga! step 3

step 3

We clean the artichokes, we cut the stem to the height of the head and we engrave to around 4-5 cm from the base. We raise the outer and fibrous part so that the clear and juicy part remains.

Spaghetti with artichokes and bottarga! step 4

step 4

Cut the stalk into slices and put in a pan with a little olive oil and a pinch of salt, cook for about ten minutes until it is well cooked.

Spaghetti with artichokes and bottarga! step 5

step 5

For the head: we raise the first leaves before cutting horizontally at the point where the green begins to darken. Cut the head in half, remove the beard and cut into slices, let us soak them in water and lemon.

Spaghetti with artichokes and bottarga! step 6

step 6

We whisk the stems with one or two tablespoons of pasta cooking water, let's set aside.

Spaghetti with artichokes and bottarga! step 7

step 7

We fry 3-4 slices of head, just a tear of oil, we just have to brown them. In the same pan we are going to cook the remaining rounds, well drained from water and lemon, season with a pinch of salt and if you like we fade with white wine.

Spaghetti with artichokes and bottarga! step 8

step 8

Cook the spaghetti and caliamoli in the pan with the cooked slices of artichoke, add half a teaspoon of bottarga to the cream before adding it to the pan.

Spaghetti with artichokes and bottarga! step 9

step 9

If necessary, we stretch with more cooking water. Serve sprinkled with the bottarga and decorate with the artichoke slices.

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