Simple yet authentic! Penne with seaweed and bottarga (bottarga roe)
Penne with seaweed and bottarga (bottarga roe)
Bottarga (or mullet roe) is made by salting and drying the ovaries of fish such as mullet.
This time we're making a penne dish that allows you to simply enjoy the texture of bottarga (dried mullet roe) and the aroma of seaweed.
Ingredients (for 2 people)
Nori (half cut)
1 sheet
Penne
120-140g
Bottarga (minced or grated)
20g
Olive oil
2-3 tbsp
salt
2 teaspoons
How to make it
1. Boil the penne.
2. Toss the boiled penne with olive oil.
3. Sprinkle half the bottarga over the top and add about 2 teaspoons of salt to taste.
4. Lightly toast the seaweed and tear it into bite-sized pieces.
5. Place the remaining bottarga and nori seaweed on the penne.
