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Spaghettoni with escarole and bottarga cream

Spaghettoni with escarole and bottarga cream

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

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. Add the escarole and cover with a lid. Allow the vegetables to dry and salt, then turn off the heat. Remove the garlic clove and blend the vegetables with an immersion blender until you get a rather fluid sauce. 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. 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. Finish with a round of oil.

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