SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA
Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright, briny flavor and is used to complement any number of dishes. Here, a simple zucchini pasta with a bright green (cheeseless, nutless) parsley pesto is showered with grated bottarga and crisp bread crumbs. Look for bottarga at Italian shops or online. It's available grated, but it is better to buy whole lobes and grate your own. Once the package is opened, it will keep for months in the refrigerator.
Provided by David Tanis
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
- Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
- While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
- Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
- Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.
BOTTARGA PASTA
Bottarga, a specialty of southern Italy, is the roe of gray mullet or tuna that has been salted, pressed, and air-dried. You can buy bottarga from BuonItalia.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil and the butter in a skillet over medium heat until butter foams. Add breadcrumbs, salt, and pepper. Cook until golden brown, about 5 minutes. Transfer to a plate.
- Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook until al dente.
- Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat. Squeeze pulp from skins of roasted garlic into skillet, and add sliced garlic. Cook 2 minutes. Using tongs, transfer pasta directly from boiling water to skillet. Toss to coat. Add 2 tablespoons grated bottarga, the parsley, and half the breadcrumbs, and toss. Transfer to a platter. Season with salt.
- Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. Serve.
THIN SPAGHETTI WITH BOTTARGA
Number Of Ingredients 7
Steps:
- 1 Pour the oil into a skillet large enough to hold all of the pasta. Add the garlic, parsley, and pepper. Cook over medium heat until the garlic is golden, about 2 minutes. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well, gently pushing the pasta down until it is completely covered with water. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 3 Add the pasta to the skillet and toss well 1 minute over high heat Add some of the cooking water if needed. Sprinkle with the bottarga and toss again. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SPAGHETTI AGLIO, OLIO, E PEPERONCINO CON BOTTARGA
Muggine bottarga (cured mullet roe) is an ancient traditional food from the island of Sardinia in Italy. I have enjoyed this treat for so many years I just had to share it with you. A classic pasta dish from Italy becomes a specialty by adding bottarga to it. Enjoy!
Provided by Buckwheat Queen
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat oil in a large skillet or wok over medium heat.
- Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
- Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
- Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 87.6 g, Fat 15.8 g, Fiber 4.9 g, Protein 15.3 g, SaturatedFat 2.3 g, Sodium 10.8 mg, Sugar 3.6 g
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