Pasta with bottarga is a typical dish of the Italian tradition, particularly of the region Sardegna. Bottarga is a marine product obtained by salting the eggs of tuna or mullet. This dish is characterized by its intense and unique flavor, reminiscent of the sea. The pasta is dressed 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.
Chop the bottarga, put it in a baking dish, add the chopped parsley, half a glass of oil and warm the sauce in a bain-marie.
Cook the pasta in plenty of salted water, drain it al dente, pour it into the baking dish, mix well and serve hot.
Grater
Italia, Sardegna
| 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 |
