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Genoese Bottarga
Genoa (Liguria) — Mother recipe · en it
A culinary delight, Genoese bottarga is a rich and exquisite dish made from the caviar of fish.
⏱️ 15 min prep + 30 min cottura · 2 porzioni · media
Ingredients
- 200g of Genoese bottarga
- 200g of silver tomatoes
- 100g of onion
- 50g of parsley
- 100g of butter
- 50ml of olive oil
- Salt and pepper to taste
- 200g of pasta
Method
- Prepare the bottarga by cutting it into cubes.
- In a pan, melt the butter and olive oil, then add the chopped garlic and onion.
- Cook over medium heat until the onion turns golden.
- Add the sliced tomatoes and cook for 10-15 minutes.
- Add the bottarga and chopped parsley, stirring well.
- Serve the dish hot with al dente pasta.
- Squeeze some lemon juice over the dish before serving to add a touch of acidity.
The story
Genoese bottarga has a long history linked to the Genoese fishing boats, which preserved the caviar to later sell it as a precious culinary ingredient.
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