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Spaghetti with mullet roe, red pepper and fennel greens
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| Spaghetti con bottarga, peperoncino e finocchietto selvatico | Ingredients (for two) | |
| 200 g | spaghetti |
| 1 sprig | wild fennel |
| 2 tablespoons | grated mullet roe |
| Dried hot red pepper to your taste e. .. resistance to hot! | |
| 1 clove | garlic |
| 2 tablespoons | extra virgin olive oil |
| salt | |
Preparation
Spaghetti with mullet roe, red pepper and fennel are a first course of preparation simple and fast but sure effect due to the abundance of fragrant taste of fish eggs, a characteristic ingredient of Sardinian cooking seafood, enhanced by the aroma of wild fennel and red pepper.
In preparation, boil a pot of water, add salt and cook the spaghetti. Meanwhile, wash and chop the fennel.
Sauté a clove of garlic peeled and crushed in two tablespoons of extra virgin olive oil along with plenty of chopped hot pepper to your taste dry e. .. resistance to hot! When the garlic begins to brown, remove, add the chopped fennel and sauté for a few moments.
Drain the spaghetti al dente and toss them briefly with the sauce, sprinkle with grated mullet.
Mix well and serve piping hot spaghetti with mullet roe, red pepper and wild fennel.
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