Our Delikatessen Recipes

Bottarga pasta

  • 4
  • 20
  • 500g pasta
  • Olive oil
  • 1/2 bunch chives and inches herbs
  • 1 lemon
  • 1 bottarga
  • Salt
  • Pepper

Cook the pasta of your choice in salted water.

Once cooked and drained, add a tablespoon of olive oil and the zest and juice of half a lemon.

Pour into a dish, then add very thin strips of bottarga, sprinkle with chopped chives and finish with a twist of the pepper mill.

Serve with champagne, sparkling wine or white wine.