Artichoke and Bottarga Spaghetti Recipe
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Ingredients
- 400 gr spaghetti
- 4 artichokes
- half cup grated bottrga
- garlic
- olive oil
- juice of one lemon
- 1 hot pepper
How to make Artichoke and Bottarga Spaghetti
Cut the artichokes into 1 cm pieces and place in water with the juice of 1 lemon. Place 4 garlic cloves in a frying pan with generous olive oil and cook until well done. Remove the garlic and add the artichokes along with salt and hot pepper. Cook covered for 15 minutes. Boil salty water and cook the spaghetti until "al dente" then pour over the artuchokes in the frying pan. Turn well on the heat then turn off the heat. Pour on the freshly-grated "bottraga" and mix well. Serve well hot and enjoy with white wine from Sardinia (preferably vermentino)
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Bottrga are basically dried fish eggs and can be found as an entire fish eggs OR powder form in glass tins. Good-quality bottrga tastes like the very essence of the sea and it can quickly escalate to a craving.