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Botargo Spaguettoni
Botargo Spaguettoni

Boutargue? Poutargue? But what should we say exactly? Well, the two words are correct, and it is for the same product: that is to say a dried, pressed roe of mullet or tuna fish appetizer, served in the form of a flattened sausage, into wax.


In your shop Perrin:
500 g spaguettoni with wheat germ
½ classic botargo
pack of finely grated botargo
Extra virgin olive oil AOP from Nice

At the market:
1 Lemon
1 zucchini
3 cloves of garlic
½ bunch of basil

1: Preparation of the pasta:

Boil lightly salted water in a large saucepan. Dip the spaguettoni and cook for about 12 min.

2: Preparation of Botargo:

Remove the wax and the membrane from half a tail. Then, with an knife or mandolin, chop it into chips. Reserve on a plate. Grate the zest of a lemon on top. Squeeze the juice out of this fruit and set aside.
Peel and chop the garlic cloves.
Peel and finely chop the zucchini.
Rinse, dry, leaf half a bunch of basil. Chisel all large leaves and keep small whole.

3: Drain the pasta.

4: Pour a trickle of oil into the still hot pan of the pasta, add the garlic, zucchini and sweat for two minutes. Pour the pasta and lemon juice and mix well.
Add the chopped basil and the botargo, mix and serve immediately.

Enjoy your meal!

Perrin Ravioli
Nov 15, 2016

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