Strascinati with Bottarga and chopped pistachios
Ingredients
for 4 people
Cherry tomatoes 250 g
Grated tuna bottarga
Strascinati 350 g
Mullet roe 100 g
1 clove garlic
Pistachio pesto
Chopped pistachio
Olive oil
salt
Preparation
1 - Blanch the cherry tomatoes in boiling water for 30 seconds, then peel them
2 - Brown the crushed garlic in plenty of oil, add the peeled tomatoes, cook over low heat for about 7-8 minutes.
3 - Add the pistachio pesto and the chopped tuna bottarga.
4 - Boil the pasta and drain it al dente. Sauté it in the saucepan.
5 - Add a pinch of grated tuna bottarga, decorate with pistachio slices and serve.
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
in cart
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
in cart