Drive away with green broad beans and ricotta
first courses from Italy
Spaghetti aubergine and botargo with mint flavor
Spaghetti aubergine and botargo with mint flavor
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Sea pasta, or spaghetti with bottarga, becomes a first course with an irresistible aroma. The sweetness of the aubergine mitigates the strong taste of the bottarga, and the Moroccan mint (the one for tea, in short) gives freshness and blends aromas and flavors. Good in every season!
preparation
step 1
Boil the pasta water, and in the meantime cut the eggplant into cubes (1 or 2 cm). Heat some extra virgin olive oil in a frying pan and cook the aubergines over medium heat.
step 2
The water is boiling! Throw the pasta. For this recipe I prefer a spaghetti of Gragnano XXL (but you can use the one that is most suitable for you), so it takes at least 14 or 15 minutes of cooking, time for cooking the eggplant.
step 3
When the aubergines are almost ready, add 4 fresh mint leaves. I used Moroccan mint, very fragrant and with a sweetish aftertaste. If you prefer a drier aroma use mint.
step 4
Drain the pasta al dente (I recommend, the pasta al dente fills more, is more digestible and does not raise the blood sugar!) And sauté in the pan with the aubergines for a minute.
step 5
Serve hot with a nice handful of crumbled bottarga and garnish with a fresh mint leaf. Enjoy your meal!