Tagliolini With Bottarga

Preparation:

Preparation: Bottarga, which looks like a kind of hard salame with a greyish-brown colour, is nothing more than mullet (or sea bass) ovaries preserved in salt. It can be used reduced into thin slices for the preparation of canapés or grated to flavor a simple white pasta. But let's see another simple use always with pasta. Boil the tagliolini and in the meantime melt the bottarga in a small pan with 3 tablespoons of oil and a little of the pasta cooking water; as soon as it has melted, dilute it with lemon juice. Drain the pasta al dente and toss it in the bottarga sauce, sprinkle with pepper and chopped parsley and garlic; if desired, garnish with a few more pieces of bottarga.