Hot bottarga sauce

Hot bottarga sauce | Top tips

Hot bottarga sauce applies to the “linguine alla bottarga” recipe, featured in the pasta section of the website 

First and foremost, before you attempt this version, have a look at the basic  “Linguine alla bottarga” recipe, featured in the pasta section of the webiste. For carrying out this version, to the ingredients listed in the basic recipe, add the following:

  • 1 Red chilli, dried or fresh (chopped)
  • 2 Anchovy fillets
  • 1 tablespoon of tomato puree
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

Directions: 

Hot bottarga sauce | Top tips

Put 60 ml (4 tablespoons) of olive oil into the pan, heat the oil over a gentle heat and add one clove of garlic (cut in slices), and one red chilli (chopped) into the pan.

Hot bottarga sauce | Top tips

Sweat off until the garlic turns golden in colour, then remove it from the pan and discard it. Straight after removing the garlic add a couple of anchovy fillets and break them down with a wooden spoon until they melt.

Hot bottarga sauce | Top tips

Next, add a heaped tablespoon of tomato puree.

Hot bottarga sauce | Top tips

Stir to mix everything evenly.

Hot bottarga sauce | Top tips

Next, move the pan away from the heat and add 2/3 of the grated cod roe into the pan.

Hot bottarga sauce | Top tips

Add a couple of spoonfuls of the boiling water you are using to boil your pasta and then stir to make a creamy mix.

Hot bottarga sauce | Top tips

Add 2/3 of the parsley into the pan.

Hot bottarga sauce | Top tips

Give it a good stir.

Hot bottarga sauce | Top tips

Now, your sauce is ready. Wait for the pasta to be perfectly cooked al dente and continue in the same way as it is explained in the “Linguine alla bottarga” recipe.

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Categorised as Top Tips

By Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.

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