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Spaghetti with Fish Roe, Garlic and Chili

  • 15 minutes
  • Medium
  • First Courses

Ingredients: Per 4 servings


Salted fish roe (i.e. the dried ovarian sac of grey mullet, tuna, mullet, etc...) is considered the "caviar of the poor" and in Italy the main production zones are Tuscany, Sardinia and Sicily. It is sold commercially in powder form or whole. Chop the garlic very finely and fry gently over low heat, for 2 minutes, in a pan containing abundant oil and chili. Cook the spaghetti, drain when “al dente”, pour into the pan and toss for a minute or so. Distribute piping hot on the serving plates, topped with the grated salted fish roe and a drizzle of raw oil.