Botargo, aromatized brad, pinoles and dried tomatoes spaghetti
November 20, 2012
Very fast.... Very simple!!!! —
drained tomatoes cherry in oil
In This Recipe
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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.
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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?