A Sicilian pasta recipe using a poor man’s fish, Anchovies, and rich man’s delicacy, Bottarga (egg roe from grey mullet) delicacy nicknamed “prosciutto of the sea.”
Fresh Pasta with Anchovies and Bottarga
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Fresh Pasta with Anchovies and Bottarga
Servings: 5 People
Ingredients
- 500g Fresh Pasta like Tagliatelle or Linguine or thick Spaghetti , otherwise dry pasta such as Pici or Bucatini
- 60-70g Bottarga , half grated and half shaved (or Greek Avgotaraho,)
- 12 Anchovy fillets , minced
- 4 tbsp from the Anchovies Oil
- 120ml EVOO , extra virgin olive oil
- ¼ cup Breadcrumbs , preferably Panko
- 2 tbsp fresh Parsley , finely chopped
- 2 cloves Garlic , finely minced through a garlic presser tool
- 50g Parmigiano Reggiano , grated, for serving
- 5 litres of Water
- freshly cracked Black Pepper
Instructions
- In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook al-dente. Reserve ½ cup of cooking water.
- In the meantime, place a large and deep sauté pan over medium heat and add the oil from the anchovies over medium heat and a minute later add the breadcrumbs. Toss to get well coated and cook for about 5’ until breadcrumbs get a light golden colour. Toss in the grated bottarga, mix well and a minute later remove from the fire and keep aside.
- In the same pan pour the olive oil over low heat. A minute later toss in the minced anchovies and cook for about 3’. Add the garlic and 30’’ later remove from the fire. If not using immediately then kkeep aside in a glass bowl to stop the cooking of the garlic. If pasta is ready, go to step 4.
- Strain the pasta and return to the pan with the anchovies, which is set on low fire and toss. If needed add some of the reserved water. Add half the parsley and the breadcrumbs, toss well and remove from the fire.
- Serve in a deep dish, sprinkle the shaved bottarga and the remaining parsley along with some grated Parmigiano Reggiano and a twist of freshly cracked black pepper.
