Home » Busiati with courgette and bottarga

Busiati with courgette and bottarga

by Ada Parisi
5 min read

Courgette and bottarga, a classic Sardinian cuisine, but with whom I wanted to dress a pasta that takes me from childhood: the busiati. Actually, the busiati are a pasta made of durum wheat flour and water which is found in all of southern Italy and in Sardinia. In Sicily named busiati in Trapani, but elsewhere ' macaroni home’ or ' macaroni to the fret '. In one word: they're good. To get them you must roll the pieces of dough on wooden skewers: It seems hard but just let us the hand. Alternatively, take a nice fresh pasta to supermarket refrigerator counter and Bon Appetit!

Ingredients for 4 people:

for busiati

  • 300 grams of semolina flour
  • 150 grams of warm water
  • 6 grams of salt

for the sauce

  • 6 Zucchini
  • mullet roe as required
  • salt and pepper
  • medium onion
  • 8 Tablespoons extra virgin olive oil

First make the dough by working hard wheat flour on a pastry Board, warm water and salt. Once you have a smooth dough wrap it in plastic wrap and let it rest at room temperature (where it's not too hot) for 30 minutes. To get the busiati form small cords with pasta, they are then cut into long pieces of about 3 cm and then be rolled up on a wooden skewer. Set aside on a floured cutting board busiati.

Wash the zucchini and slice them into rounds about 3-4 mm thick and finely chop the spring onion. Place in a pan the onion and 4 tablespoons oil and let it wither. Then add the zucchini, season with salt, pepper and sauté for 10 minutes so that rosolino but staying crisp. Scratch part of mullet and place it in a bowl, emulsify with extra virgin olive oil until it forms a custard. Cook the pasta in plenty of boiling salted water (5 minutes are sufficient) and drain it al dente keeping aside a cup of the cooking water with which lengthen the cream of fish up to make it a little’ fluid. Flavor busiati with courgette and bottarga cream washers. Serve garnished the dish with ground black pepper and fresh slices of fish.

THE PAIRING: Try this dish with bubbles. We suggest a Alta Langa Docg produced by Giovanni Bosca Tosti Piedmontese wine cellar. The Cuvée Julius Bosca is a brut vintage, based on Pinot Noir, from the foam soft and delicate; smells of fruit, vanilla and bread crust; from savory taste with vanilla and lingering finish.

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Valentina August 7, 2013 - 10:10

Good morning, ADA :) But you know that as soon as I access your blog, Since yesterday, compare the English version?! Then try again and compare the Italian… It's a subliminal message seen my English not quite perfect? :D In any case,, dish invitantissimo… chettelodicoaffà :D A hug, Have a nice day! :*

Sicilians creative in the kitchen August 7, 2013 - 13:47

I should have solved the problem of language. Thanks


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