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Sardinian Bottarga Sauce

Sardinian Bottarga Sauce

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Servings: 2 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • 1 oz mullet bottarga 28 g, to yield about 1/4 loosely packed cup when chopped
  • 2/3 cup scallions leaves and bulbs cut into very thin rounds (160 ml), OR chopped onion
  • Salt
  • Butter 1 1/2 tbsp for cooking onion (20 g), plus 1 tbsp to toss the pasta (14 g)
  • 1/2 lb pasta 225 g
  • 1 tbsp parsley chopped fine (15 ml)
  • 1/4 tsp lemon peel grated (1.25 ml)
  • OPTIONAL: a tiny amount of chopped hot red chili pepper to taste

Equipment

  • Skillet

Method
 

  1. 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.
  2. 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.
  3. 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.

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