Fall

Botargo, aromatized brad, pinoles and dried tomatoes spaghetti

Name: Botargo, aromatized brad, pinoles and dried tomatoes spaghetti
Yield: Serves 4
Cuisine: Italian
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

by: pica91

November 20, 2012

0 0 Ratings

Botargo, aromatized brad, pinoles and dried tomatoes spaghetti

Serves 4

Jump to Recipe

Author Notes

Very fast.... Very simple!!!! —pica91

What You'll Need

Ingredients

Directions

Beat bread with thyme, oregano and rosemary. Brown ita in a pan with olive oil.
Cook pasta in boiled water with salt for 10min.
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.
Serv with pepper dusting and a line of olive oil.

Tags:

Contest Entries

Your Best Stale Bread

See what other Food52ers are saying.

Popular on Food52

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?

Fall