Spaghetti alla bottarga refers to a dish which is made with dried mullet roe, preferably mullet fished in the Porto Pino lagoons. To prepare this dish, first the garlic is sautéed in butter and then the grated dried mullet roe is added. After straining, the spaghetti it is added to the frying pan and sautéed with the parsley. Once the frying pan is taken off the heat more dried mullet roe is sprinkled on top to taste. It is one of the specialties from Sulcis, one of the 7 Regions of Sardinia.

Related Articles

La bottarga ■■■■■
La bottarga referring to Oristano's ancient speciality, also known as Sardinian caviar. The roe from . . . Read More
La bottarga di muggine ■■■■
La bottarga di muggine refers to a specialty dish of Cagliari, one of the Regions of Sardinia. It is . . . Read More
Crique ■■■■
Crique refers to a potato pancake from the Auvergne, France; a flat cake made from grated potato with . . . Read More
Tartifle ■■■■
Tartifle refers to the potato in the Ardèche occitan dialect which is used in two (2) dishes that are . . . Read More
Langos ■■■■
Langos also spelled  Lángos refers to a fried dough from Hungary that is served with sweet or savory . . . Read More
Al salto ■■■
Al salto is the Italian term that is used to describe a risotto alla milanese cooked, cooled and then . . . Read More
Cozze alla marinara ■■■
Cozze alla marinara refers to a Latium specialty food of mussels steamed in their own juice cooked with . . . Read More
Gremolata ■■■
Gremolata refers to an Italian preparation of finely chopped lemon or sometimes orange peel , raw garlic . . . Read More
Butter ■■■
Butter is a dairy product made from the fat and protein components of milk or cream. It is a semi-solid . . . Read More
Stollen ■■■
Stollen is a German traditional oblong-shaped baked bread (Gebäck) for Christmas. It is made from heavy . . . Read More