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.
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