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Bavette with Bottarga is a dish of Sicilian origin, particularly widespread along the region’s coast. Bottarga, obtained by salting and drying tuna or mullet roe, gives this pasta an intense and unique flavor. The freshness of the cherry tomatoes, the acidity of the lemon, and the crunchiness of the capers combine perfectly with the bottarga, creating a dish with extraordinary taste.
Prepare a sauté with the finely chopped onion; add the capers and lemon zest.
Cook the bavette in salted boiling water; drain them and toss them in the pan.
Sprinkle with bottarga and chopped parsley, then serve.
Pan
Bowl
Italia, Sicilia
| Energy (kcal) | 208.14 |
| Carbohydrates (g) | 42.13 |
| of which sugars (g) | 2.7 |
| Fat (g) | 0.86 |
| of which saturates (g) | 0.17 |
| Protein (g) | 7.4 |
| Fibre (g) | 2.35 |
| Salt (g) | 0.01 |
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