With these abnormal heat waves, summer arrived a month early, and already, the lack of appetite is advancing. What to eat? Which summer dish can you prepare without the risk of bursting from the heat in the kitchen?
Apart from Caprese and summer salads, a dish that will permanently save you is pasta with bottarga and garlic bread crumbs.
It’s nothing exceptional, it’s an easy recipe to make, but at least you don’t have to sweat it or need the skills of a Cracco-style San Carlo potato chip eater.
Pasta, dry bread, and a handful of bottarga: you don’t need anything else to achieve peace of mind and culinary nirvana.
Ingredients and doses for making pasta with bottarga and bread crumbs
- 380 grams of rigatoni type pasta
- 40 grams of bottarga
- 80 grams of grated bread
- a pinch of pepper
- 40 grams of extra virgin olive oil
- 2 cloves of garlic
- 5 sage leaves, optional
How to make pasta with bottarga and bread crumbs
As with many of the best Italian dishes, this too is prepared in that small, splendid time interval that takes the water to boil.
Put the oil in a large pan, where you will then season the rigatoni.
Mash the garlic and brown it gently for 3 minutes. Add the breadcrumbs, lightly pepper, and sauté. Remove half of the bread and keep it aside. Never add salt to bread. It is not needed: bottarga is already a bomb of flavor!
Chop the sage very finely. Roll the leaves and cut.
Cook the pasta al dente, drain, toss in the pan, and mix.
Add a drop of the cooking water. Grate the bottarga on top, add the sage and the rest of the bread and serve a first summer dish that smells like the Sardinian sea.
The sage leaves are optional, and perhaps it will seem sacrilege to many. They could ruin the purity of the flavor of the bottarga … In reality, they break the monolithic taste of mullet eggs and add a fresh and aromatic born that makes the dish more graceful. Try it and let us know what you think!
It is a simple dish, but it will never disappoint you, even when it’s 45 degrees outside in the shade.
Which wine to pair with pasta with bottarga and bread crumbs?
The dish is salty and tastes like the sea, so choose a white and structured wine, fresh, not too salty, and with the right softness to create a harmonious combination. Fiano di Avellino, Greco, Chardonnay, Riesling, and Gewurztraminer, perhaps with a little bit of sugar. If you want to play with spices, Pacherhof’s Grüner Veltliner is perfect. To create a combination played on contrast, pair a rocky Champagne or even a Franciacorta. No prosecco.