© Gémini
Pasta with bottarga
Edgar Bosquez, chef at Ékume, proposes a simple recipe: tagliatelle sprinkled with shavings of grated bottarga, spiced up with golden pink garlic, lemon zest and juice, fresh parsley and a dash of Espelette pepper.
This recipe for Pasta with Bottarga comes from Edgar Bosquez, chef at Ékume restaurant. Discover the ingredients and step-by-step preparation instructions.
- Serves 4
- Preparation time: 10 minutes
- Cooking time: 10 minutes
Ingredients for Pasta with Bottarga by Edgar Bosquez
An easy and affordable recipe that showcases poutargue, the Mediterranean specialty made from salted and dried mullet roe.
- 400 g tagliatelle
- ½ poutargue (salted and dried mullet roe)
- 1 untreated lemon
- 3 cloves pink garlic
- ½ bunch parsley
- 10 cl olive oil
- Espelette pepper
- Freshly ground pepper
How to prepare Edgar Bosquez's Pasta with bottarga
Here are the steps to follow to prepare this simple and tasty recipe.
- Peel and chop the garlic.
- Wash, dry and chop the parsley. Remove the wax film from the bottarga, then grate it using a Microplane or zester. Set aside.
- Wash the lemon, zest it and squeeze out its juice. Set aside.
- Bring a large volume of salted water to the boil in a saucepan and cook the tagliatelle for the time indicated on the packet.
- At the same time, heat the olive oil in a small frying pan and brown the garlic.
- drain the pasta and arrange on a serving dish.
- Sprinkle with bottarga shavings, lemon zest and juice.
- Add the chopped parsley. Drizzle with the olive oil remaining in the pan.
- Season to taste with Espelette pepper and ground pepper.
- All that's left to do is serve.
