Aglio, Olio, Fave e Bottarga

IMG_8846Quite often called ‘Poor man’s caviar’, bottarga (or botargo) is the Italian for the delicacy of salted, cured fish roe often made from tuna, gray mullet or even swordfish.









Aglio, Olio, Fave e Bottarga

By 24th March 2016

(Pasta with fresh Garlic, Broad Beans, Olive Oil and Cured Tuna Roe)

Bottarga is a delicacy that can be found in special deli shops. Ideally it should be purchased whole and grated. The small jars of ready grated bottarga are somehow of less flavour. If you are visiting Sicily in the coming months, make sure you put it on your shopping list. Exceptionally good bottarga comes from the grey mullet, however, the tuna one is also very good. And get ready to pay well for good quality. It costs approximately 200 to 250 Euro per kilo!


Peel the broad beans. If you would like to take the second skin off is entirely up to you. Roughly chop and set aside.

In a large pan, add about 6 tbsp of olive oil, the anchovy fillets and the garlic. Very gently cook until the anchovy fillets crumble and dissolve into the oil, making sure you do not burn the garlic. Add the lemon zest and the chopped broad beans and toss all together, cooking for another minute or two. Just before turning off, add one of the tablespoons of bottarga. Cook the pasta according to the packet instructions, drain and add to the pan with the oil. Add the rest of the bottarga, the parsley and more oil as needed. Toss well to combine evenly and serve. You can add some chilli flakes if you like a hint of heat.

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