An experiment that turned out prettaay, prettaay delicious. It
was inspired by a restaurant dish where I learned
about bottarga . I fell in love. I put it in EVERYTHING!
It goes incredibly well with scrambled eggs too.
Bottarga is a dried and powdered fish roe. It comes in
many different varieties so you can experiment and find the
one you love most! It adds an entremely rich and
creamy umami-ness to any dish, similar to what
shrimp paste does for a lot of Asian cooking.
I obviously wanted an extra kick which is where the
chilies come in, but feel free to skip the chilies if
you don't like the heat!
Crab and Bottarga PastaCourse: Lunch, DinnerCuisine: ItalianDifficulty: EZ
2 servings fettuccini
120g crab (cooked and shredded)
3 tsp Bottarga
1/4 cup white vinegar
170g cherry tomatoes
4 Garlic cloves
2 hot red chili
Salt if needed
1 tbsp chopped Parsley
1 tsp garlic granules
1 tsp olive oil
- Pasta Dough (makes 200g-240g)
80g Fine Semolina
80g 00 Flour (Double zero)
5- 6 Egg yolks
1 pinch Salt
1 tsp Olive oil
- If you're making your own pasta , make the dough first so it has time to rest. My dough recipe is below but please use any recipe you like! You can also buy store bought pasta of course!
- Pasta Dough
- Sieve your flour and semolina or use a whisk to break up all the lumps.
- Add a pinch of salt and mix it thoroughly.
- Add in the egg yolks. Mix and knead lightly until it forms a pretty homogenous dough.
- Wrap with Cling wrap and set aside for 25 minutes.
- Finely mince the shallot and garlic cloves
- Slice the red chilies
- Pre-heat the oven (broiler preferred) to 180°C.
- Slice the cherry tomatoes in half . Marinate in olive oil, salt, and garlic granules.
- Place the tomatoes flat side down on a pan. Into the oven for 7 minutes or until they blacken.
- Melt 10g of butter and lightly sauté the shallot, garlic, and chilies.
- Add a touch of salt. Don't let it brown.
- After 5-7 minutes, add the vinegar. Stir.
- Keep the heat very low and roll out your pasta now.
- Get your pasta cooking.
- Blistered tomatoes , bottarga, and crab meat in the pan along with 20g of butter. Stir and turn up to medium heat.
- Add in your cooked pasta and a 3/4 cup of pasta cooking water.
- Mix well, sprinkle in finely chopped parsley.
- Taste and check for salt. Bottarga is pretty salty so you shouldn’t need more than a pinch if any.
- Serve hot!
What type of red chilis do you recommend?
Totally up to you! I was looking for quite a bit of spice so I usually go with Thai birds eye chilies, but you can use anything you have at hand and depending on your spice preference.