Tagliatelle with artichokes and bottarga
3 servings
30 minutes
Tagliatelle with artichokes and bottarga is a refined dish that combines the tenderness of pasta with the rich flavor of artichokes and the savory depth of bottarga. Artichokes add freshness and a light nutty note, while bottarga, which is dried and pressed roe, contributes a marine depth to the taste. This dish embodies the art of Italian gastronomy but has variations in Russian cuisine due to a love for rich and balanced flavors. The tagliatelle absorbs the aroma of the sauce, becoming soft and silky, while the sprinkling of bottarga completes the flavor composition with a subtle umami accent. A wonderful choice for connoisseurs of elegant and harmonious cuisine, suitable for both everyday enjoyment and special occasions.
1
Clean fresh artichokes and slice them thinly; peel and finely chop shallots; also finely chop garlic.
- Artichokes: 3 pieces
- Shallot: 2 pieces
- Garlic: 2 cloves
2
Heat olive oil in a pan and lightly sauté shallots, add garlic and artichokes, sauté everything together for 7-10 minutes, pour in water, season with salt and pepper, and simmer covered for 15 minutes (the artichokes should become translucent).
- Olive oil: 4 tablespoons
- Shallot: 2 pieces
- Garlic: 2 cloves
- Artichokes: 3 pieces
- Water: 50 ml
- Sea salt: to taste
- Ground black pepper: to taste
3
Meanwhile, chop the bottarga and cook the tagliatelle.
- Bottarga: 10 g
- Tagliatelle: 300 g
4
Place the cooked pasta in the pan with the artichokes, mix, and sauté for 2-3 minutes.
- Tagliatelle: 300 g
5
Serve the pasta with sauce on plates and sprinkle the cooked pasta with bottarga.
- Bottarga: 10 g
