1 hour ago, rotuts said:Ill have to look up the Rx.
some times I like that sort of pasta w just a little bit of creamy-ness, a a hint of wine in the sauce
but id take that plate " as is " any day.
any day.
If you find yourself with some bottarga, I very much recommend following Marcella with this one. There are a lot of recipes out there. Some, like Anthony Bourdain's, are simpler with just olive oil and garlic. Others, like the Batali recipe in Babbo add additional ingredients like chili peppers, tomatoes, etc. This one allows the bottarga to be the star but adds a bit of savory/sweetness from the onion (Marcella recommends scallions but allows that regular onion is more traditional) and lemon zest for brightness. There's also a little parsley for color and a little bitterness. Pretty much perfect to me!
Edited to add that I went out and picked up a bottle of Vermentino from Sardinia to go along with this and it was the perfect accompaniment!
