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PRESENTAZIONE Se cercate un primo piatto della cucina sarda per una cena speciale, potete provare una specialità tanto saporita quanto facile da preparare, ossia gli spaghetti alla bottarga. Si tratta di una ricetta molto amata e
diffusa nella Sardegna centro-meridionale, dove si produce la bottarga di muggine facendo essiccare le uova di questo pesce. La bottarga è un alimento molto gustoso e molto costoso, che viene usata in molte ricette sarde per insaporire, e non a caso è nota anche come “caviale dei sardi”. Siete pronti a provarla negli spaghetti alla bottarga? STEP 1 Per preparare gli spaghetti alla bottarga, cominciate mettendo sul fuoco una pentola di acqua bollente salata e lessando al suo interno gli spaghetti al dente. STEP 2Nell’attesa che l’acqua raggiunga il bollore, grattugiate la bottarga di muggine in una ciotola a parte e lasciatela in attesa, e pulite gli spicchi d’aglio. STEP 3Fate scaldare l’olio in un tegame capiente con gli spicchi d’aglio, quindi aggiungete gli spaghetti, dopo averli scolati bene. STEP 4Versate i 2/3 della bottarga nel tegame assieme agli spaghetti, aggiungete il prezzemolo tritato e un pizzico di pepe e mescolate con cura per farli insaporire e mantecando con un po’ di acqua di cottura della pasta. STEP 5A questo punto potete servire gli spaghetti alla bottarga nei piatti, guarnendo ogni piatto con una spolverata delle bottarga rimasta. ingredienti per 4 persone
altre ricette di Primi PiattiCrema di asparagiCalamarataPasta e ceciRavioli con ricotta di capraPasta caprino e nociPasta caprino e tonnoSpaghetti alla Bottarga di Muggine, cured salted mullet roe, is the easiest and at the same time very sophisticated pasta dish. It is the perfect solution for a fancy last-minute dinner party. Pasta with Bottarga is ready in 15 minutes and all the ingredients have a long shelf-life, easy to keep a stock in the pantry. Jump to:
What is bottarga di muggineBottarga is fish roe (usually mullet - muggine or tuna) that has been salted, pressed, and dried. This method of preserving it has been used for centuries by the Phoenicians more than 3000 years ago. The name Bottarga has Arab origins baṭāriḫ, meaning eggs preserved in salt. The Arabs brought this ingredient to the Mediterranean sea and with time it became a Sardinia specialty, the most famous Bottarga from Cabras region. In Italy, it is also produced in Sicily, Campania, and Tuscany. Why pasta with bottarga is an ideal dishBottarga is an Italian delicacy also known as the Mediterranean caviar. It has an intense taste of salted fish, slightly bitter like almonds. It has a very long shelf-life, if the package is not opened it lasts for months in the fridge. Once it is open, it can be kept in the fridge tightly wrapped or preserved in oil for about a month or in the freezer for even longer. All the rest of the ingredients for this recipe have a long shelf life, easy to always have a supply ready in the pantry. In addition, this recipe is very easy and quick to make. If you have unexpected guests, you can make this dish in less than 15 minutes. While the pasta is boiling, the breadcrumbs are flavored with garlic and bottarga. Once the pasta is ready, it is added to the breadcrumbs with raw bottarga flakes and lemon zest. Due to its original flavor, Bottarga turns a simple pasta dish into a gastronomic delicacy. How to make itPeel the BottargaThe mullet roe (bottarga di muggine) is still inside its membrane sac which needs to be removed. It can be removed with a sharp knife, as it easily peels off. Prepare the breadcrumbs
N.B: you do not need to add salt as the bottarga is already very salty Boil the pasta
Finalizing the dish
How to serve itThis dish is usually served as a primo piatto for a seafood dinner or as a main for a light luncheon. Bottarga is an expensive ingredient, but due to its strong taste, you only need a few flakes to flavor each dish. A package of roe mullet can serve 5 lb of pasta. Do not serve parmesan with Spaghetti with bottarga. Making a creamy Bottarga pastaAs I mentioned earlier, do not serve parmesan with Spaghetti with bottarga. Breadcrumbs are added instead of Parmesan to give texture and creaminess to the dish without adding any other unnecessary strong flavor. In fact, breadcrumbs are a better option as they enhance the flavor of the bottarga by absorbing it. As the breadcrumbs turn into a creamy paste, they uniformly distribute the bottarga flavor into the spaghetti. Bottarga substituteYou can find Bottarga made with tuna eggs which has a stronger flavor and it is less expensive, at least in Italy. However, Tuna Bottarga is not easy to find in the United State. For a less refined version of this dish, you can substitute Bottarga with Anchovy stored in salt. The flavor is not comparable but anchovies also have a long shelf life so it is an ingredient you can always have at hand. You cook it exactly the same way, by melting the anchovy filets in oil and garlic and adding breadcrumbs for texture. 20 rules to properly cook pastaIf you are a novice cook, here are some important points you need to know to properly cook pasta:
Subscribe to get: 20 cultural habits that make Italians great cooksPlus a cheat sheet free download with all the ingredients, measurements and cooking times of 18 of the most popular recipes on the blog. Including homemade tagliatelle, gnocchi, pizza and panini. Are breadcrumbs on pasta a "cucina povera" (poor man cuisine) recipe? Many people think that some Italians use breadcrumbs on pasta because they are poor and cannot afford to buy Parmesan. As an Italian, I do not agree. First, because Parmesan is a cheese from the North of Italy and in the South Pecorino is often used which is produced locally and less pricy. Secondly, as Italy is surrounded by the sea, the seafood is often fresh, and adding cheese to it will cover the fresh taste of the sea. That is why some recipes add breadcrumbs, they enhance the seafood flavor as they absorb it and create a cream sauce that amalgamates and uniformly combines it with the pasta. Why Italian don't add cheese to the seafood pasta? Fresh ingredients are very important for Italians, and as Italy is surrounded by the Mediterranean sea, we mostly eat fresh
seafood. There is absolutely no reason to add cheese to it as it will cover the fresh taste of the sea. More recipes pasta with seafood
If you are making the Spaghetti with Bottarga, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
Peel the bottarga
Prepare the bredcrumbs
Boil the pasta
Finalizing the dish
Calories: 429kcal | Carbohydrates: 71g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 217mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg Come si usa la bottarga di muggine?L'utilizzo più comune della bottarga fresca è come condimento per la pasta, grattugiata come si fa con il formaggio come ad esempio negli spaghetti alla bottarga, oppure aggiunta nel corso della cottura, come nelle linguine con vongole e calamaretti o nella pasta al nero di seppia.
Come si usa la bottarga in polvere?Fior di Bottarga è l'ultima produzione del Mastro Salatore. Le uova di tonno come già vi abbiamo raccontato, vengono essiccate e poi grattugiate finemente. Usare la polvere di Bottarga è semplice. Si usa a crudo, come se fosse una spezia aromatica, e non ha necessità di cottura.
Qual è la bottarga più pregiata?La bottarga di muggine che si trova sul mercato è la più pregiata, con un sapore deciso ma più delicato rispetto a quella di tonno, la consistenza è compatta e il colore, un ambrato dorato, deve essere uniforme. Per questo il suo prezzo varia dai 50 ai 300 euro al chilo.
Qual è il sapore della bottarga?La bottarga ha un sapore deciso, molto salato e leggermente amarognolo che ricorda vagamente il sapore delle mandorle.
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