Spaghetti with bottarga sauce.
Lightly sauté tuna bottarga, oil, fresh cherry tomatoes, dried tomatoes, salted anchovy, plenty of garlic and a drizzle of white wine for a few minutes. Then add the pasta, in this case spaghetti. Sauté everything together and then, the Chef's touch, a grating of bottarga at the end.
Is your mouth watering?
Add your own comment or go to the bottom of the site to read what other visitors have written.
Bottarga is a food made from the ovary of the fish, whose eggs are salted and dried with traditional processes. It is obtained from the eggs of the grey mullet, the most classic, or tuna. The two products differ both in color and taste (stronger in the tuna one).
Continue and learn more on Wikipedia
