Spaghettoni with escarole and bottarga cream

• Difficulty: Easy
• Time: 20 min of preparation, 0 min of cooking
• Doses for: 4 people

Ingredients 

• 400 g of spaghettoni
• 1 escarole plant
• 1 clove of garlic
• ½ white onion
• 50 g of semi-dried cherry tomatoes in extra virgin olive oil
• 50 g of Pecorino Romano
• bottarga of mullet

Preparation

1. Browse and carefully clean the escarole, cut it with a knife and set aside. In a rather large pan, fry the finely chopped onion and a clove of garlic in extra virgin olive oil.
2. Add the escarole and cover with a lid.
3. Allow the vegetables to dry and salt, then turn off the heat.
4. Remove the garlic clove and blend the vegetables with an immersion blender until you get a rather fluid sauce.
5. Carefully drain the cherry tomatoes from the oil and cut them into thin strips, grate the bottarga in a small bowl and the flaky pecorino cheese in another, set aside.
6. Cook the spaghetti in abundant boiling salted water and drain when al dente. Sauté them in a pan with the escarole sauce (stretch if necessary with a drop of cooking water) and serve. Add on each plate the strips of tomatoes, the bottarga and the pecorino cheese.
7. Finish with a round of oil.