Bottarga is chopped very fine so it spreads evenly through the pasta. Scallions or onion are cooked gently in butter, then everything is tossed together with parsley and lemon peel and served immediately.
Ingredients
Equipment
Method
- Cut off 1 oz (28 g) bottarga, remove its membrane, slice it paper thin, then chop very fine. Rock the knife over it to grind it down to soft grains.
- Put scallions or onion in a small saucepan with a large pinch of salt and 1 1/2 tbsp butter (20 g). Cook over medium heat, stirring now and then, until lightly colored.
- Drain the cooked pasta and put it in a warm serving bowl with 1 tbsp butter (14 g). Add the contents of the saucepan and toss 2 or 3 times. Add parsley, lemon peel, optional chili, and the bottarga, toss thoroughly, and serve at once.