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The winter weather has indeed arrived with freezing temperatures and heavy snow; the MadRose Ranch has welcomed a thick frosting as of late. We have battled the cold with heartwarming recipes ... pasta being a frequent star in our rotation. I have recently come across a delicious array of Sardinian products and have been doing my best to incorporate them heartily and often into my kitchen adventures. Below I share with you my recipe for pasta con bottarga, crafted with one of Sardinia's most beloved ingredients, plus other pasta inspiration. Stay cozy out there.
For this recipe, I prefer a thinner noodle such as spaghetti in order to let the bottarga shavings coat more of the dish. Celebrating Southern Italy, I chose Il Censo’s bold Sicilian Bi-Ce-Mu olive oil … fry several cloves of finely chopped garlic in a generous amount of Il Censo olive oil … throw in a handful of fine day-old breadcrumbs with half a teaspoon of Armato’s piquant pepperoncino flakes and allow the combination to crisp up. Cook the spaghetti according to the package directions to al dente. Toss the cooked spaghetti directly in the frying pan, coating generously before transferring to a large serving bowl. Shave a generous portion of bottarga on top to let the mullet roe add its distinct, unctuous flavor … mix again, adding chopped parsley and a squeeze of Meyer lemon for a welcome dose of acidity. I paired this with a 2015 Bisson, Il Granaccio from my friend Pierluigi Lugano.
Enjoy ...
