Reviews (1) Add Rating & Review 32 Ratings 5 star values: 1 4 star values: 12 3 star values: 9 2 star values: 9 1 star values: 1 Martha Stewart Member Rating: Unrated 03/05/2009 You can too buy bottarga (poutargue or boutargue) come from France on http://www.almyx.eu This rich, marinated speciality is best consumed pure to fully appreciate the luxurious flavours. Wafer thin cut Pourtargue works exceptionally as an aperitif on its own or thinly spread on buttered toast. Finely grated Poutargue works equally well as an accompaniment to your main dishes (see our recipes). Please note that Poutargue is always consumed raw!
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Gallery Bottarga Pasta Credit: Krause, Johansen Recipe Summary Servings: 6
Ingredients Ingredient Checklist 5 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 1 cup coarsely ground breadcrumbs (from a baguette ground in a food processor) Coarse salt and freshly ground pepper 1 pound bucatini or perciatelli pasta 6 cloves Martha’s Roasted Garlic 4 garlic cloves, very thinly sliced 2 tablespoons grated bottarga, plus more ungrated for garnish (about 3 ounces total) 3 tablespoons very coarsely chopped fresh flat-leaf parsley
Gallery Bottarga Pasta Credit: Krause, Johansen
Recipe Summary Servings: 6
Gallery
Bottarga Pasta Credit: Krause, Johansen
Bottarga Pasta
Credit: Krause, Johansen
Bottarga Pasta
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 5 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 1 cup coarsely ground breadcrumbs (from a baguette ground in a food processor) Coarse salt and freshly ground pepper 1 pound bucatini or perciatelli pasta 6 cloves Martha’s Roasted Garlic 4 garlic cloves, very thinly sliced 2 tablespoons grated bottarga, plus more ungrated for garnish (about 3 ounces total) 3 tablespoons very coarsely chopped fresh flat-leaf parsley
Directions
Heat 2 tablespoons oil and the butter in a skillet over medium heat until butter foams. Add breadcrumbs, salt, and pepper. Cook until golden brown, about 5 minutes. Transfer to a plate.
Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook until al dente.
Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat. Squeeze pulp from skins of roasted garlic into skillet, and add sliced garlic. Cook 2 minutes. Using tongs, transfer pasta directly from boiling water to skillet. Toss to coat. Add 2 tablespoons grated bottarga, the parsley, and half the breadcrumbs, and toss. Transfer to a platter. Season with salt.
Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. Serve.
Reviews (1)
Add Rating & Review 32 Ratings 5 star values: 1 4 star values: 12 3 star values: 9 2 star values: 9 1 star values: 1
Martha Stewart Member Rating: Unrated 03/05/2009 You can too buy bottarga (poutargue or boutargue) come from France on http://www.almyx.eu This rich, marinated speciality is best consumed pure to fully appreciate the luxurious flavours. Wafer thin cut Pourtargue works exceptionally as an aperitif on its own or thinly spread on buttered toast. Finely grated Poutargue works equally well as an accompaniment to your main dishes (see our recipes). Please note that Poutargue is always consumed raw!
Reviews (1)
Add Rating & Review 32 Ratings 5 star values: 1 4 star values: 12 3 star values: 9 2 star values: 9 1 star values: 1
Add Rating & Review
32 Ratings 5 star values: 1 4 star values: 12 3 star values: 9 2 star values: 9 1 star values: 1
32 Ratings 5 star values: 1 4 star values: 12 3 star values: 9 2 star values: 9 1 star values: 1
32 Ratings 5 star values: 1 4 star values: 12 3 star values: 9 2 star values: 9 1 star values: 1
5 star values: 1 4 star values: 12 3 star values: 9 2 star values: 9 1 star values: 1
Martha Stewart Member Rating: Unrated 03/05/2009 You can too buy bottarga (poutargue or boutargue) come from France on http://www.almyx.eu This rich, marinated speciality is best consumed pure to fully appreciate the luxurious flavours. Wafer thin cut Pourtargue works exceptionally as an aperitif on its own or thinly spread on buttered toast. Finely grated Poutargue works equally well as an accompaniment to your main dishes (see our recipes). Please note that Poutargue is always consumed raw!Martha Stewart Member
Rating: Unrated 03/05/2009
You can too buy bottarga (poutargue or boutargue) come from France on http://www.almyx.eu This rich, marinated speciality is best consumed pure to fully appreciate the luxurious flavours. Wafer thin cut Pourtargue works exceptionally as an aperitif on its own or thinly spread on buttered toast. Finely grated Poutargue works equally well as an accompaniment to your main dishes (see our recipes). Please note that Poutargue is always consumed raw!
Rating: Unrated
All Reviews for Bottarga Pasta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bottarga Pasta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
