Bottarga Boreale - Cured Norwegian Cod Roe - 3.17 ~ 3.88 oz - Handmade in Arctic Norway

Description

Topping Suggestion: * Pizza Margherita * Oysters * Sushi * Shakshuka with bottarga * Clams * Mixed grilled seafood sandwich * Moroccan seafood bastilla * Omelette with Bri cheese and bottarga * Bouratta salad * Capris salad * Asparagus salad * Arugula and halumi cheese salad and octopus * Octopus and mashed potato with garlic butter and truffles * Hummus with olive oil and walnuts * Bloody Mary * Lobster rolls * Shrimp and bottarga rice paper rolled * Shrimp tacos with bottarga Recipe: Spaghetti with Bottarga Boreale Serves 4 Ingredients: 350 g spaghetti or linguine 80 g butter 45 g bottarga boreale, grated 1 garlic clove, finely chopped Roasted pine nuts Chili flakes Chives, chopped Preparation: Boil the pasta in salted water (30 g salt per 2 liters). While the water is heating, melt the butter and roast the pine nuts. When the pasta is cooking, add the garlic and the pine nuts to the butter. Drain the pasta, add the butter, and plate. Top with a generous amount of bottarga, sprinkle with chives and a few flakes of chili.