Farfalle with roach bottarga
4 servings
15 minutes
Farfalle with bottarga from vobla is a dish that combines the sophistication of Italian cuisine with the unexpected spicy note of vobla. At its base is light, airy farfalle pasta that beautifully envelops an aromatic sauce made from sweet onions, garlic, and juicy cherry tomatoes simmered in olive oil. Herbal notes of thyme, parsley, and tarragon add freshness to the dish, while dried vobla roe completes the flavor composition with exquisite saltiness and depth. The history of bottarga traces back to the traditions of Mediterranean fishermen who used dried roe as a valuable delicacy. This dish is perfect for a romantic dinner or a leisurely meal among friends, delighting with rich flavors and aromas that convey the spirit of the seaside.
1
Boil the pasta in a large amount of salted water until cooked.
- Farfalle (bow-tie pasta): 500 g
2
Sauté finely chopped sweet onion and garlic in olive oil until soft, but without losing their original flavor. Add halved cherry tomatoes and gently simmer until slightly softened, but still remain tomatoes.
- Olive oil: 50 ml
- Sweet red onion: 1 head
- Garlic: 4 cloves
- Cherry tomatoes: 500 g
3
Add a pinch of black ground pepper, a pinch of thyme leaves, finely chopped parsley and tarragon leaves, a little salt and a little sugar to give the tomatoes sweetness. Mix all this with the farfalle and sprinkle with grated dried caviar.
- Ground black pepper: to taste
- Thyme: 3 stems
- Parsley: 20 g
- Tarragon: 10 g
- Salt: to taste
- Bottarga (cured fish roe): 100 g
