BUCATINI WITH BREADCRUMBS AND BOTTARGA
Bucatini with breadcrumbs and bottarga makes for an incredibly mouthwatering pasta dish. The breadcrumbs add a bit of welcome crunch to the satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 16
Steps:
- Finely chop 5 garlic cloves. In medium skillet, heat 1/4 cup olive oil over medium heat. Add chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring, until golden brown, about 5 minutes; set aside.
- Bring a large pot of water to a boil over high heat. Generously salt boiling water and add pasta. Cook until still very firm, 5 to 6 minutes.
- Meanwhile, in a large high-sided skillet, heat remaining 1/4 cup oil over medium-high heat. Crush remaining 4 garlic cloves and add to skillet along with capers and raisins; cook, stirring, for 1 minute. Add preserved lemon, chicken stock, lemon juice, butter, Aleppo pepper, and a pinch of salt.
- Bring to a simmer and add pasta. Cook, stirring often, until the pasta is al dente, about 3 minutes; remove from heat. Stir in pine nuts, parsley, grated Parmesan, and bottarga.
- Garnish with reserved breadcrumb mixture. Shave over parmesan and bottarga. Serve immediately.
BOTTARGA PASTA
Bottarga, a specialty of southern Italy, is the roe of gray mullet or tuna that has been salted, pressed, and air-dried. You can buy bottarga from BuonItalia.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil and the butter in a skillet over medium heat until butter foams. Add breadcrumbs, salt, and pepper. Cook until golden brown, about 5 minutes. Transfer to a plate.
- Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook until al dente.
- Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat. Squeeze pulp from skins of roasted garlic into skillet, and add sliced garlic. Cook 2 minutes. Using tongs, transfer pasta directly from boiling water to skillet. Toss to coat. Add 2 tablespoons grated bottarga, the parsley, and half the breadcrumbs, and toss. Transfer to a platter. Season with salt.
- Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. Serve.
SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA
Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright, briny flavor and is used to complement any number of dishes. Here, a simple zucchini pasta with a bright green (cheeseless, nutless) parsley pesto is showered with grated bottarga and crisp bread crumbs. Look for bottarga at Italian shops or online. It's available grated, but it is better to buy whole lobes and grate your own. Once the package is opened, it will keep for months in the refrigerator.
Provided by David Tanis
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
- Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
- While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
- Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
- Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.
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