Pasta dishes are just always delicious!
(*)Spaghetti with mullet roe Dip the tomatoes briefly in hot water, peel and remove the seeds.
Finely dice and place in a large enough bowl. Drizzle with olive oil and season with pepper. Finely chop the parsley and mix with the tomatoes. Leave to stand for a few minutes.
Make the spaghetti al dente in enough salted water. In the meantime, cut the bottarga into sheets. Drain pasta and divide evenly on plates. Arrange with diced tomatoes and top with the bottarga leaves in a decorative pattern.
(**) Bottarga or buttariga is the name given to the roe of mullets native to most of the lagoons of Sardinia. The roe is soaked in salt for a few hours, pressed between two wooden boards and then hung to dry. After two weeks, the bottarga is amber in color and can be used for cooking. Its particular and peculiar flavor is best appreciated when eaten natural, cut into slices or with spaghetti.
Small mistakes that can occur during preservation are often hidden with a sauce made of oil, butter, celery and tomatoes. Instead of mullet roe, tuna roe is sometimes used for bottarga. Its color is reddish and its taste is very intense. It was usually eaten after the traditional and large-scale tuna fishing. In e
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