Spaghetti with Bottarga
Healthy, because
Even smarter
Nutritional values
Compared to traditional pasta, wholemeal spaghetti has a higher fibre content, which saturates us for a long time and stimulates digestion. In addition, it contains important B vitamins and minerals. Bottarga is made from mullet roe and these score points with vitamin B12 for healthy blood formation.
The spaghetti with mullet roe (Spaghetti con la Bottarga) is something very special. Because Bottarga is also called Sardinian caviar. The dish also comes from Sardinia, i.e. Italy. You can therefore get bottarga in an Italian food market or from a fishmonger.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 657 kcal | (31 %) | ||
| Protein | 20.5 g | (21 %) | ||
| Fat | 25.5 g | (22 %) | ||
| Carbohydrates | 86 g | (57 %) |
Ingredients
- Ingredients
- 500 grams Spaghetti
- 2 garlic cloves
- 1 chili pepper
- 1 bunch flat-leaf parsley
- 80 milliliters olive oil
- 80 grams Bottarga (Mullet roe) piece
Preparation steps
Cook the spaghetti in plenty of boiling salted water according to package directions until al dente.
Peel garlic and finely chop. Rinse the chile pepper, remove seeds and ribs and dice. Rinse parsley, shake dry, pluck the leaves and chop coarsely.
Heat olive oil in a pan. Saute garlic, chili pepper and parsley briefly. Finely chop half the mullet roe and stir into the pan. Cook for 5 minutes.
Toss the spaghetti in the bottarga mixture. Place on a serving platter. Grate the remaining bottarga over the spaghetti before serving.
