
Pasta with Bottarga
@tuduu
Pasta with bottarga is a traditional Italian dish, particularly from the Sardinia region. Bottarga is a marine product obtained from the salting of tuna or mullet roe. This dish is characterized by its intense and unique flavor, reminiscent of the sea. The pasta is seasoned with grated bottarga, parsley, olive oil, and a pinch of salt. Bottarga gives this dish a strong and savory taste, perfect for lovers of marine flavors.
Difficulty: Medium
Cooking time: 10 minCooking: 10 min
Preparation time: 10 minPreparation: 10 min
Country: Italia
Ingredients
No. Servings
- Any type of pasta
400G400G - Bottarga
4Slices4Slices - Parsleyto taste
- Olive oilto taste
- Saltto taste
Preparation
- STEP 1 OF 2
Chop the bottarga, place it in a baking dish, add the chopped parsley, half a glass of oil, and heat the sauce in a bain-marie
- STEP 2 OF 2
Cook the pasta in plenty of salted water, drain it al dente, pour it into the baking dish, mix well, and serve hot
Suggestions
Grater
General Information
Origin
Italia, Sardegna
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Energy (kcal) | 346.34 |
Carbohydrates (g) | 60.58 |
of which Sugars (g) | 1.83 |
Fat (g) | 5.28 |
of which Saturates (g) | 1.13 |
Protein (g) | 17.17 |
Fiber (g) | 1.42 |
Sale (g) | 0.25 |
- Proteins17.17g·20%
- Carbohydrates60.58g·72%
- Fats5.28g·6%
- Fibers1.42g·2%