Bottarga di Muggine di Cabras
Bottarga di Muggine di Cabras is Sardinia's "gold of the sea": dried and pressed mullet roe with an intense, briny flavor. Grated over spaghetti with garlic, oil, and parsley, it becomes a dish of luxury in its simplicity.
The Cabras Lagoon produces Italy's most prized bottarga.
Preparation
- 1
Cook the spaghetti al dente in lightly salted water (the bottarga is already flavorful).
- 2
Warm the oil with the garlic clove over very low heat. Remove the garlic.
- 3
Drain the pasta and toss it in the oil.
- 4
Generously grate the bottarga over the hot pasta.
- 5
Add chopped parsley and serve immediately.
Chef's Tips
Bottarga di Muggine di Cabras should never be cooked: grate it raw over the hot pasta. Use minimal salt in the pasta water as the bottarga is already salty. Use bottarga from Cabras for the finest quality.