Summary

Ingredients

• 350 g spahetti
• 6 tablespoon olive oil, fine
• 0.25 ¼ peperoncini
• 2 cloves garlic)
• 1 slice (s) white bread, stale
• 0.5 ½ bunch parsley, smooth
• 50 g roe (bottara) in one piece
• 8 tomato (s), small Sardinian, possibly small cherry tomatoes
• salt and pepper

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Instructions

1. Bottarga is also known as the Mediterranean caviar because it is the roe of the mullet (Italian: Mugine). Grated goods and pressed bottarga are already on the market, which lasts quite a long time in the latter form. It is very hard, amber in color and has a very spicy, fishy taste.
2. Chop the peperoncino, garlic and parsley very finely and fry gently in olive oil. Finely grate the white bread and add to the oil. Now quarter the tomatoes, season with pepper, season with salt and also add to the oil. Turn several times and let simmer only for a short time. Now lift the spaghetti, which has meanwhile been cooked al dente, directly out of the cooking water with a pasta spoon and lift it slightly moist into the oil mixture, turn and mix well. Spread this mixture on plates and rub the bottarga (like parmesan) over it.
3. The portion size refers to the 1st course (Primo Piatto) common in Italy.