Sardinia - Sicily Recipes
LINGUINE ALLA BOTTARGA

LINGUINE ALLA BOTTARGA

Linguette with Bottarga sauce

How to make the Linguine alla bottarga:

Prepare the sauce: Remove the skin from the bottarga and cut it into pieces. Place the butter along with the bottarga in a blender or food processor and blend until very smooth. Remove from the blender, add a large pinch of pepper and refrigerate in a glass or crockery bowl, covered, until needed.

Cook the pasta in salted water for 10 minutes.

Meanwile, remove the bottarga butter from the refrigerator, cut it into pieces and place it on large serving platter. When the pasta is ready, drain it and transfer to the prepared platter. Mix very well to melt the butter completely. Sprinkle with parsley and mint, mix again and serve.

This recipes is better when used with fresh made pasta, see Bugialli's book for full recipe.

Adapted from a recipe from Giuliano Bugialli's "Foods of Sicily and Sardinia"

Serves 6-8

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM