#bottarga

[perfectlyobssesed]

[themanhattanfoodproject]

One of my favorite gifts to get is some bottarga, and I’m now fiddling around with a recipe from the Palizzi Social Club’s cookbook that is all pasta with lemon and bottarga. I took a second set of photos with some extra virgin olive oil, and I don’t love them, so that’s clearly a sign I need to make this recipe again ASAP!.

bo

[la-cucina-di-agnese]

Oggi riso con asparagi, zafferano e bottarga di muggine... ________________________ #lacucinadiagnese #food #foodporn #foodlover #foodblogger #foodphotography #foodstagram #cucina #cooking #instayum #instalike #sbav #eat #foodfollowerfree #bottarga #zafferano https://www.instagram.com/p/Ci2GJkKgmx5/?igshid=NGJjMDIxMWI=

[e-real-illusion]

spaghetti with bottarga parsley and garlic by mattyinthesun on Flickr.

[jasmine7031]

I cooked Bottarga for dinner before going for my night duty.

Pasta with mullet roe, chili peppers, garlic ,cabbage, pancetta,and olive oil.

[omyfood]

Mussels and Tagliatelle by bellaphon

[masayasumorita]

#からすみ #生カラスミ #bottarga #ご飯 #rice #神楽坂グルメ #tokyo #東京 #もりたま飯 #紀茂登 #foodie #foodgasm #foodphotography #foodstagram #美食 #delicious #tasty #instafood #グルメ #food #yummy #foodporn #デリスタグラマー #グルメな人と繋がりたい #和食好きな人と繋がりたい https://www.instagram.com/p/B1AtBEqB1mL/?igshid=8ppdfbtg4gt

[passionforpasta]

Produce is best when eaten in peak season. Barilla Executive Chef Lorenzo Boni recently talked to Epoch Times about the spring vegetable he is most excited about — artichokes — and also shared his tips for buying and cooking them.

Rigatoni with Ricotta and Artichokes

Serves 6 1 lb rigatoni pasta 1 garlic clove, chopped 5 tablespoons extra-virgin olive oil, divided 6 artichokes, totally clean and wedged 1 cup fresh ricotta cheese 2 tablespoons bottarga, grated

1. Bring a large pot of water to a boil and cook pasta according to package directions. 2. Meanwhile, sauté the garlic with half the olive oil. Then, add artichoke wedges and brown well over high heat (about 5 minutes). 3. Add ricotta, season with salt and pepper, and cook for another minute. 4. When the rigatoni has finished cooking, drain the pasta, but reserve 1 cup of the cooking water and set it aside. 5. Add rigatoni and cooking water to the garlic, artichoke wedges, and ricotta and toss everything together over high heat until well-combined. 6. Finish with remaining olive oil and sprinkle with grated bottarga before serving.

Recipe and Photo Credit: Lorenzo Boni