Bottarga is a precious ingredient in many ways, price included. For this reason, I'm aware that making Spaghetti with Bottarga and pine nuts is not an everyday meal, but human being deserves to get simple pleasure in life, even if it's once in a while, don't' you think? Said so, I'd like also to stress the fact that this recipe involves cooking part of the bottarga, something that traditionally is not made. Usually, bottarga is served fresh. However, the result is more than delicious, and I believe you'll agree with me as soon as you'll try it! Enjoy it! :)
I finally tried your recipe and I also cooked Aglio e Olio with freshly grated bottarga on top, and I can honestly say that your recipe was more flavorful.
StrangerThanFiction the garlic aroma is pretty strong, that’s why it might have covered the bottarga one :) I’m glad you enjoy my recipe! Thanks for sharing!
I have some Norwegian cod Bottarga and used this in your recipe and it was absolutely delicious, thank you so much for posting this. I think the cod Bottarga is less intense than the Mullet but it was lovely none the less. Of course I'm going to have to get some of the proper stuff now.
Bottarga seems very similar to tarako- Japanese salted cod roe. Tarako spaghetti is really popular in Japan, it's delicious. Just had some last night actually. I wonder how it compares to yours! Yours looks really good too. Maybe this is the original version?
@@BenedettaIlCibodelleCoccole I sure did. I actually had some dried bottarga that was given to me as a gift and I was trying to find a good way to make it. Thank you so much!
Non ci vuole la cipolla ma l'aglio. Si grattugia e no mixer. Mandorle e quant'altro no. Si aggiunge a crudo, meglio in fase di risottattura. Mangiata oggi appena arrivato dalla Sardegna.
Ma gli spaghetti con la bottarga non si fanno così. Non c'è la cipolla e nemmeno i pinoli, non si tritura con il mixer ma a mano con la grattugia, ci vuole aglio , buccia di limone o lime e si mette a crudo. Questa ricetta fa schifo
Bottarga is a precious ingredient in many ways, price included. For this reason, I'm aware that making Spaghetti with Bottarga and pine nuts is not an everyday meal, but human being deserves to get simple pleasure in life, even if it's once in a while, don't' you think?
Said so, I'd like also to stress the fact that this recipe involves cooking part of the bottarga, something that traditionally is not made. Usually, bottarga is served fresh. However, the result is more than delicious, and I believe you'll agree with me as soon as you'll try it!
Enjoy it! :)
Please make more videos!
Absolutely a wonderful and delicious video....
Nick Belmonte thanks so much! I’m glad you enjoy the video and the recipe 😁
I'm glad I found your channel. Just ordered Bottarga online, and I will be trying this recipe in a couple of days.
StrangerThanFiction thanks so much! I’m so glad that you decided to get Bottarga and try my recipe! Let me know how it goes! 😉
I finally tried your recipe and I also cooked Aglio e Olio with freshly grated bottarga on top, and I can honestly say that your recipe was more flavorful.
StrangerThanFiction the garlic aroma is pretty strong, that’s why it might have covered the bottarga one :) I’m glad you enjoy my recipe! Thanks for sharing!
Eccezionale!!!
I like your video. so yummy
I have some Norwegian cod Bottarga and used this in your recipe and it was absolutely delicious, thank you so much for posting this.
I think the cod Bottarga is less intense than the Mullet but it was lovely none the less.
Of course I'm going to have to get some of the proper stuff now.
Awesome food! I love bottarga!
Yummo
brava e sempre chiara nelle spiegazioni 👍🤗
Aldo Trupia grazie! 😁
Delicious 😋
This is cool
Bottarga seems very similar to tarako- Japanese salted cod roe. Tarako spaghetti is really popular in Japan, it's delicious. Just had some last night actually. I wonder how it compares to yours! Yours looks really good too. Maybe this is the original version?
I don’t know if they make this in Ischia where my grandparents are from but it looks delicious and I am going to give it a shot. Thanks for the recipe
speechless
Elmnopen thanks! Did you give it a try? :)
@@BenedettaIlCibodelleCoccole I sure did. I actually had some dried bottarga that was given to me as a gift and I was trying to find a good way to make it. Thank you so much!
Which of your links is the bottarga that you used?
Great recipe! Did you add lemon or lime zest at the end?
Christos Sagonas thanks! Only a touch of Lemon zest :)
Non ci vuole la cipolla ma l'aglio.
Si grattugia e no mixer.
Mandorle e quant'altro no.
Si aggiunge a crudo, meglio in fase di risottattura.
Mangiata oggi appena arrivato dalla Sardegna.
Complimenti, ma avrei preferito in Italiano.
How can bottarga be stored after cut? how long is it edible?
Jörg-Detlef Rockefeller better to use it as soon as possible. Preserve it in the fridge: my mom covers it with some kitchen paper.
im goin nuts! your so beautiful !
Ma gli spaghetti con la bottarga non si fanno così. Non c'è la cipolla e nemmeno i pinoli, non si tritura con il mixer ma a mano con la grattugia, ci vuole aglio , buccia di limone o lime e si mette a crudo. Questa ricetta fa schifo