Calamarata pasta with bottarga, lime and puntarelle
Ingredients to choose
For 4 serving portions
  • Extra virgin olive oil
    To taste
  • Garlic
    To taste
  • Salt
    To taste
  • Chili
    To taste
  • Calamarata pasta
    320 g
  • Muggine bottarga
    40 g
  • Zest of lime
    To taste
  • Chicory Puntarelle
    250 g
How to prepare it
20 minutes
1. Cook the calamarata pasta in plenty of salted water.
2. Brown the garlic cloves in a pan with a drizzle of oil and a pinch of chilli pepper.
3. Remove the garlic cloves and add the coarsely chicory punatrelle.
4. Sauté in the pan for a few minutes.
5. When the pasta is cooked, drain it and add it to the pan, mixing everything together.
6. Serve by completing with the grated lime peel and a sprinkling of grated mullet bottarga.
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