Pasta bottarga e limone
This pasta bottarga e limone is the quickest and easiest way to seduce your partner. The rich and deep flavours of the bottarga combined with the freshness of the lemon peel are combined into a creamy ricotta sauce, tough to say no to. Top it off with my favourite toasted breadcrumbs to add texture and extra dept. No parmigiano needed.
Make an extra batch of toasted breadcrumbs. And use them over mozzarella, vegetables or anything that needs that extra OOMPH.
serves: two
cooking time: 15 min
INGREDIENTS
- a splash of olive oil
- 60g of breadcrumbs
- 2 garlic cloves, finely chopped
- parsley, finely chopped
- colatura or 2 anchovy filets
- 3tsp bottarga
- the peel of 1 or 2 grated organic lemons
- 250g ricotta
- 250g pasta
HOW TO MAKE IT?
Bring a large quantity of water to the boil (allow for one litre of water per 100 grams of pasta).
While the water is boiling, heat two tablespoons of olive oil in a frying pan to toast the breadcrumb with garlic and parsley. If you have colatura, you add some to the mixture when your breadcrumb is toasty. If you don't have colatura, you can add the anchovy fillets to your oil and melt them in the heated olive oil as a first step. Once melted, add the breadcrumb, garlic and parsley to the frying pan.
When the water starts boiling, you add a good amount of salt and your pasta. Drain the pasta a minute or two before the cooking time ends and keep 2 cups of pasta water aside.
Add the pasta back into the pot together with the pasta water and the ricotta. Stir and let slowly simmer until you have a sauce and the pasta is ready, 2min approximately. It would be best to create a silky sauce with the pasta water and the ricotta, so add enough pasta water bit by bit.
When ready, put the fire out and add the bottarga and freshly grated lemon zest to the pasta. Serve the pasta and top off with your breadcrumb mixture, extra lemon zest, and olive oil drizzle.
And now: enjoy!
Buon appetito 😘
Michelle
