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First, a little olive oil in a pot.
Meanwhile, cook the pasta into boiling and salted water.
Fry the onion in the pot.
You can replace the onion with the sprin onion.
Chop finely the botargo with a mixer and add 2-3 teaspoons in the pot.
Add a ladle of pasta water and stir to obtain a creamy texture.
Chop finely the lemon zest and a bit of dry bread.
Add the zucchini cut into strips.
Add a shot of white wine and let it evaporate.
Add the celery and the cherry tomatoes previously cut.
The pine nuts.
Mix all together and let it cook for a few minutes.
Once drained the pasta, add the sauce and stir all together.
Add 1/3 of the grated lemon zest with the dry bread.
Now you can serve your pasta with botargo.
Complete with the rest of lemon zest with dry bread and a little olive oil.
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ENJOY!