Fettuccine with lemon and bottarga. I don't know about you, but I love the egg noodles. The dry season on sale in supermarkets is great, as well as some types of fresh pasta found in fridge. But, Since I love to Cook, When I have some’ time run to make it at home and, Once dough, I do a little’ more and in many forms: lasagna, ravioli, maltagliati, Fettuccine. Here's, these as you may have guessed I'm fettuccine of the latest round of home made pasta: the protagonist is you, pasta. The seasoning is a tasty ' accessory ': lemon, parsley and bottarga. A dish a breeze (If you've purchased dough ready you would never know I prepared having regard to rapidity of realization) but ' sparkling ': Lemon Sour taste, the aroma of parsley, the flavor of the ROE of Sardinia. You try it?
Ingredients for 4 people:
- 350 grams of egg fettuccine
- 8 Tablespoons extra virgin olive oil olive oil
- 1 bunch parsley, finely chopped
- the juice of a lemon
- salt and pepper
- Sardinian Bottarga grated as required
Boil the pasta in salted water. As it bakes heat over low heat the oil in a frying pan. Drain the pasta al dente keeping aside a little of the cooking water and place the fettuccine in the Pan.
Toss them uniting plan some’ of the cooking water, Add lemon juice and let it absorb. Finally, add the chopped parsley. Serve immediately with a sprinkling of black pepper fettuccine and grated bottarga to taste.
THE PAIRING: Vermentino di Sardegna is one of the products that are best suited to this dish, where one must not overdo it with lemon (I recommend) in order not to compromise the overall taste due to acidity is too strong. That being said, the flavor of the ROE and the flavor of the egg noodles come together well to “Bingias", The cellar of Trexenta Vermentino Doc: intense aromas of fruits and dry, intense and persistent.