Pasta with bottarga is a typical dish of Italian tradition, particularly of the Sardinia region. Bottarga is a marine product obtained by salting the roe of tuna or mullet. This dish is characterized by its intense and unique flavor, reminiscent of the sea. The pasta is seasoned with grated bottarga, parsley, olive oil, and a pinch of salt. Bottarga gives this dish a strong and savory taste, perfect for lovers of seafood flavors.
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Chop the bottarga, place it in a baking dish, add the chopped parsley and half a glass of oil, and heat the sauce in a double boiler
Cook the pasta in plenty of salted water, drain it al dente, pour it into the baking dish, mix well, and serve hot
Grater
Italia, Sardegna
| Energy (kcal) | 346.34 |
| Carbohydrates (g) | 60.58 |
| of which Sugars (g) | 1.83 |
| Fat (g) | 5.28 |
| of which Saturates (g) | 1.13 |
| Protein (g) | 17.17 |
| Fiber (g) | 1.42 |
| Sale (g) | 0.25 |
