Linguine with datterini and bottarga. See more of Theo's recipes here: Chef Theo Randall shows you how to make a delicious vegetarian dish of aubergine linguine, with datterini tomatoes, basil. It calls for black linguine, but we think it would be delicious with our Gentile pasta from Italy. We have simplified it to use the standout Bottarga slices from Trikalinos in Greece.
Vermicelli con datterini, olive e origano. Ground mullet bottarga is distinctive for its typical goldencolour. Because of its colour and value, in Sardinia it is also known as Sardinian gold; it can. You can have Linguine with datterini and bottarga using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Linguine with datterini and bottarga
- Prepare 180 gr of linguine.
- You need 15 of datterini tomatoes.
- You need 1 clove of garlic.
- You need 1 of chili pepper.
- It’s of Grated bottarga.
- Prepare of Oil.
- You need of salt.
Produced with mullet eggs, this type of bottarga has a characteristic colour that ranges from intense yellow to amber red. Add the linguine and stir to prevent the pasta strands from sticking together. Heat the olive oil and garlic together in a large pan over a medium heat and cook until the garlic is lightly golden around the edges. When the linguine is al dente, drain and add to the garlic and olive oil with half the bottarga.
Linguine with datterini and bottarga instructions
- Fry the diced tomatoes cut into 4 with the garlic clove, the chilli pepper and a drizzle of oil..
- When the sauce is cooked and the heat is off, add the grated bottarga.
- Boil the pasta in abundant salted water.
- Scolare la pasta e saltare in padella col sugo di datterini e bottarga.
- Guarnire il piatto con scaglie di bottarga fresca.
Vrsta koju sam ovde pomenula su datterini, slatki, mali, jer je po receptu. Serve pasta sprinkled with bottarga and lemon zest. Mix some linguine with juicy cherry tomatoes, fresh basil and bottarga, to conjure the taste of sea under the italian sun. Quick and simple, however definitely a statement dish. It has a unique flavor that reminds me of a cross between caviar and anchovy but more delicate than either.