Cook the Book: Spaghetti with Sardinian Bottarga

Cook the Book: Spaghetti with Sardinian Bottarga takes approximately 45 minutes from beginning to end. This recipe serves 4. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 662 calories, 16g of protein, and 26g of fat per serving. For 91 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 6 people found this recipe to be scrumptious and satisfying. It works well as a very reasonably priced main course. Head to the store and pick up dried chiles, lemons, olive oil, and a few other things to make it today. It is brought to you by Serious Eats. Overall, this recipe earns an outstanding spoonacular score of 93%. Similar recipes include Cook the Book: Spaghetti alla Carbonara, Cook the Book: Whole-Wheat Spaghetti with Kale, and Cook the Book: Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan.

Servings: 4

 

Ingredients:

2 dried chiles

3 lemons

7 tablespoons extra-virgin olive oil

16 ounces spaghetti

Equipment:

bowl

Cooking instruction summary:

Procedures 1 Squeeze the juice of 2 of the lemons. Crumble the chiles. 2 Grate 3/4 of the bottarga into a bowl. Add the lemon juice and stir to combine to a cream. Slowly add the olive oil to form a thick sauce. 3 Cook the spaghetti in salted water until al dente. Drain and reserve a little of the cooking water. 4 Stir the hot water into the bottarga cream to loosen, then season with chiles and black pepper. Add the spaghetti to the sauce and toss to coat thoroughly. 5 Serve the remaining bottarga grated over and a piece of lemon.

 

Step by step:


1. Squeeze the juice of 2 of the lemons. Crumble the chiles.

2. Grate 3/4 of the bottarga into a bowl.

3. Add the lemon juice and stir to combine to a cream. Slowly add the olive oil to form a thick sauce.

4. Cook the spaghetti in salted water until al dente.

5. Drain and reserve a little of the cooking water.

6. Stir the hot water into the bottarga cream to loosen, then season with chiles and black pepper.

7. Add the spaghetti to the sauce and toss to coat thoroughly.

8. Serve the remaining bottarga grated over and a piece of lemon.


Nutrition Information:

Quickview
661k Calories
15g Protein
26g Total Fat
92g Carbs
42% Health Score
Limit These
Calories
661k
33%

Fat
26g
41%

  Saturated Fat
3g
23%

Carbohydrates
92g
31%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
9mg
0%

Get Enough Of These
Protein
15g
31%

Selenium
72µg
103%

Manganese
1mg
53%

Vitamin C
43mg
52%

Vitamin E
3mg
25%

Fiber
5g
24%

Phosphorus
227mg
23%

Copper
0.36mg
18%

Magnesium
66mg
17%

Vitamin K
15µg
14%

Iron
2mg
12%

Vitamin B6
0.23mg
11%

Zinc
1mg
11%

Potassium
369mg
11%

Vitamin B3
2mg
10%

Vitamin B1
0.13mg
9%

Folate
29µg
7%

Vitamin B5
0.65mg
6%

Vitamin B2
0.09mg
5%

Calcium
45mg
5%

Vitamin A
84IU
2%

covered percent of daily need
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Food Trivia

We eat 300 million portions of fish and chips in Britain each year.

Food Joke

Roy Collette and his brother-in-law have been exchanging the same pair of pants as a Christmas present for 11 years-- and each time the package gets harder to open. This year the pants came wrapped in a car mashed into a 3-foot cube. The trousers are in the glove compartment of a 1974 Gremlin. Now Collette's plotting his revenge -- if he can get them out. It all started when Collette received a pair of moleskin trousers from his brother-in-law, Larry Kunkel of Bensenville, Illinois. Kunkel's mother had given her son the britches when he was a college student. He wore them a few times, but they froze stiff in cold weather and he didn't like them. So he gave them to Collette. Collette, who called the moleskins "miserable," wore them three times, then wrapped them up and gave them back to Kunkel for Christmas the next year. The friendly exchange continued routinely until Collette twisted the pants tightly, stuffed them into a 3-foot-long, 1-inch wide tube and gave them back to Kunkel. The next Christmas, Kunkel compressed the pants into a 7-inch square, wrapped them with wire and gave the "bale" to Collette. Not to be outdone, the next year Collette put the pants into a 2-foot-square crate filled with stones, nailed it shut, banded it with steel and gave the trusty trousers back to Kunkel. The brothers agreed to end the caper if the trousers were damaged. But they were as careful as they were clever. Kunkel had the pants mounted inside an insulated window that had a 20-year guarantee and shipped them off to Collette. Collette broke the glass, recovered the trousers, stuffed them into a 5-inch coffee can and soldered it shut. The can was put in a 5-gallon container filled with concrete and reinforcing rods and given to Kunkel the following Christmas. Two years ago, Kunkel installed the pants in a 225 pound homemade steel ashtray made from 8-inch steel casings and etched Collette's name on the side. Collette had some trouble retrieving the treasured trousers, but succeeded without burning them with a cutting torch. Last Christmas, Collette found a 600-pound safe and hauled it to Viracon Inc. in Owatonna, where the shipping department decorated it with red and green stripes, put the pants inside and welded the safe shut. The safe was then shipped to Kunkel, who is the plant manager for Viracon's outlet in Bensenville. Last week, the pants were trucked to Owatonna, 55 miles south of Minneapolis, in a drab green, 3-foot cube that once was a car with 95,000 miles on it. A note attached to the 2,000-pound scrunched car advised Collette that the pants were inside the glove compartment. "This will take some planning," Collette said. "I will definitely get them out. I'm confident." But he's waiting until January to think about how to recover the bothersome britches. "Wait until next year," he warned. "I'm on the offensive again."

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