Recipe for Spaghetti with bottarga and radicchio

Spaghetti con Tonno E Bietolini

Untested - We've never tried this one.

We had some really good bottarga and were going to try this recipe, but we went for a much simpler preparation instead.

Spaghetti with bottarga and radicchio

Spaghetti with bottarga and radicchio
serves 4

320 grams (11 oz.) spaghetti
2 heads radicchio
1 leek
40 grams (1 1/2 oz.) bottarga di muggine
1 dl (1/2 cup) white wine
salt and pepper

1. Bring a large pot of water to a boil, lightly salt the water and cook spaghetti according to instructions or until al dente.
2. Rinse and slice the white part of the leek into rounds, discarding the dark green leaves. Rinse and chop the radicchio crosswise into 1/2-inch
strips. Cut the bottarga into thin slices.
3. In a large pan over medium heat, lightly saute the leeks in a little bit of olive oil, add the radicchio and continue to cook for about 3-5 minutes. Stir in the wine and allow to evaporate. Add the bottarga and season to taste with salt and pepper. Remove from heat.
4. Drain the spaghetti and toss with the cooked vegetable/bottarga mixture. Serve hot with a drizzle of good olive oil over the top.

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