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Bottarga

Explore 4 recipes, 1 video, and more

Bucatini Pasta with Ricotta and Bottarga

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Bucatini with Breadcrumbs and Bottarga

Ingredients
  • 9 cloves garlic
  • 1/2 cup olive oil
  • 1 cup fresh breadcrumbs
  • Coarse salt
  • 1 pound bucatini pasta
  • 1/4 cup capers, drained
  • 1/4 cup yellow raisins, chopped
  • 2 teaspoons preserved lemon, rinsed, rind only, cut into small pieces
  • 4 cups chicken stock
  • 1 tablespoon lemon juice
  • 6 tablespoons unsalted butter
  • 1 teaspoon Aleppo pepper
  • 1/4 cup pine nuts, toasted
  • 1/2 cup flat-leaf parsley, coarsely chopped
  • 1/2 cup grated Parmesan cheese, plus Parmesan shavings for serving
  • 1 tablespoon grated bottarga, plus bottarga shavings, for serving
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Bucatini with Breadcrumbs and Bottarga

Ingredients
  • 5 garlic cloves
  • 1/2 cup olive oil
  • 1 cup fresh breadcrumbs
  • Coarse salt
  • 1 pound bucatini pasta
  • 1/4 cup plus 2 tablespoons capers, drained
  • 1/4 cup yellow raisins, chopped
  • 4 cups chicken stock
  • 2 teaspoons preserved lemon, rinsed, rind only, cut into small pieces
  • 1 tablespoon lemon juice
  • 6 tablespoons unsalted butter
  • 1 teaspoon Aleppo pepper
  • 1/4 cup pine nuts, toasted
  • 1/2 cup flat-leaf parsley, coarsely chopped
  • 1/2 cup grated Parmesan cheese, plus Parmesan shavings for serving
  • 1 tablespoon grated bottarga, plus bottarga shavings for serving
  • Extra virgin olive oil, for serving
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Pasta with Ricotta and Bottarga

Ingredients
  • Coarse salt
  • 1 pound short tubular pasta, such as malloreddus
  • 1 cup heavy cream
  • 1 cup sheep's milk ricotta cheese (or other creamy ricotta cheese)
  • 4 tablespoons grated bottarga
  • Freshly ground black pepper
  • 1 bunch fresh flat-leaf parsley, finely chopped
  • 2 tablespoons extra-virgin olive oil
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Bottarga Pasta

Ingredients
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 cup coarsely ground breadcrumbs (from a baguette ground in a food processor)
  • Coarse salt and freshly ground pepper
  • 1 pound bucatini or perciatelli pasta
  • 6 cloves c Roasted Garlic
  • 4 garlic cloves, very thinly sliced
  • 2 tablespoons grated bottarga, plus more ungrated for garnish (about 3 ounces total)
  • 3 tablespoons very coarsely chopped fresh flat-leaf parsley
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