Botargo is a typical product of Sardinian cuisine and is made from mullet eggs.
Its use dates back to the time of the ancient Romans, who already appreciated this ingredient for its intense and unique flavor.
Cabras botargo, in particular, is considered one of the best in the world.
Its production is linked to ancient traditions and techniques that are passed down from generation to generation.
🍝 With this precious ingredient, here is the Sardinian regional recipe for pasta with bottarga.
Ingredients for pasta with Cabras botargo
– 320 g of pasta (spaghetti)
– 100 g of Cabras mullet roe
– 4 tablespoons of extra virgin olive oil
– 2 cloves of garlic
– 1/2 lemon
– salt and pepper
Sardinian Regional Recipe
1. Cook pasta in plenty of salted water until it is al dente.
2. Meanwhile, grate the roe and keep it aside.
3. In a pan, heat extra virgin olive oil and add the minced garlic cloves.
Sauté for a couple of minutes.
5. Drain the pasta and add it to the pan with the grated roe. Stir well to mix everything together.
6. Add a little lemon juice and stir again.
As per food and wine tradition, here is the time for“food and wine pairing“ that goes to enhance both elements. 🍽️ 🍇
Those who appreciate this dish with just a small sprinkling of roe, given the intensity of its very special flavor, can accompany the dish with our fine sparkling rosé Atacama Martinotti method, from rose-wined pinot noir grapes, to be served not too cold.
For those who want the dish to have a stronger flavor with a greater amount of mullet roe, we suggest a wine with a more pronounced savoriness, such as Cantina Francesco Maggi’s newborn: the Riesling Renano Follia.
With this still white wine or rosé sparkling wine, a spaghetti like this will be a great success.