An aglio e olio variant that puts the spotlight on the famous bottarga made from salted Sardinian mullet roe.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 GialloZafferano | 2017-07-14 16:00:00 |  140,633 Views |
Spaghetti with a stock cube
Serious Mealtimes / Sasha Marx
Seafood is a prominent feature of Italy’s coastal regional cuisines. While there is no shortage of unique fish dishes that can only be found in specific villages at certain times of the year there is also much overlap in culinary techniques and principles. Grilled fish at a restaurant on the Amalfi Coast will taste very similar to grilled fish in Ostia although the type of fish used may be different; chances are it will be a whole fish stuffed with lemon slices and herbs and filleted at the table.
For pasta one of the tried-and-true templates for processing seafood is to mix a dried long pasta like spaghetti with aglio e olio e peperonciono (olive oil garlic and chili) and a salty regional delicacy. That specialty item might be tiny “vongole veraci” clams for spaghetti alle vongole or colatura di alici a fish sauce from the town of Cetara for spaghetti con la colatura di alici. Or if you’re in Sardinia it could be bottarga for you guessed it spaghetti con la bottarga.
