Fall

Botargo, aromatized brad, pinoles and dried tomatoes spaghetti

by:
November 20, 2012
0 Ratings
Author Notes

Very fast.... Very simple!!!! —pica91

  • Serves 4
Ingredients
  • 400gr spaghetti
  • 50gr botargo
  • 150gr drained tomatoes cherry in oil
  • 80gr white bread
  • pepper
  • 40gr pinoles
  • drained thyme
  • drained oregano
  • drained rosemary
  • 1 garlic
In This Recipe
Directions
  1. Beat bread with thyme, oregano and rosemary. Brown ita in a pan with olive oil.
  2. Cook pasta in boiled water with salt for 10min.
  3. While pasta cooked brown in a pan garlic with olive oil. Add tomatoes cherry, tosted pinoles and minced botargo. Add drained pasta and flavor it in the sauce.
  4. Serv with pepper dusting and a line of olive oil.
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1 Review

Katherine March 30, 2016
This recipe requires some explanation, starting out with "tell me, what is botargo?" I found an very interesting article by a fellow who researched historical foods. It had a very thorough discussion. Next question: in his article he stated his first run with this product was universally described as awful. He tried it at a later date and discerned that the first product was cheap and inadequate. It is, he said, only good when expensive. So I went to Amazon and sure enough, found it there. What is considered too inexpensive for discussion? I'd hate to spend $37.00 as opposed to $50.00 to $80.00 and purchased something inedible. Has anyone had experience with this product? If so, can a specific brand be recommended? Also, would one get a similar result with other salted roe?