Bavette with Bottarga are a dish of Sicilian origin, particularly common along the region's coasts. Bottarga, obtained by salting and drying the eggs of tuna or mullet, gives this pasta an intense and unique flavor. The freshness of the cherry tomatoes, the acidity of the lemon and the crunch of the capers combine perfectly with the bottarga, creating a dish with an extraordinary taste.
Prepare a soffritto with the finely chopped onion; add the cherry tomatoes cut in half, the capers and the lemon zest
Cook the bavette in boiling salted water; drain and toss them in the pan with the cherry tomatoes and the oil
Sprinkle with the bottarga and the chopped parsley then serve
Pan
Bowl
Italia, Sicilia
| Energy (kcal) | 127.84 |
| Carbohydrates (g) | 26.73 |
| of which Sugars (g) | 3.23 |
| Fat (g) | 0.49 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 5.1 |
| Fiber (g) | 1.37 |
