Tagliatelle with cauliflower and bottarga

    15 min

    Bottarga is the pressed, dried fish roe from tuna or mullet. It comes in a red block and is used quite a lot in Italian cooking to add an intense savoury flavour to dishes. If you are lucky enough to find some in an Italian deli or at a market, try this recipe! It is truly a great combination of flavours!

    1 person made this

    Serves: 2 

    • 300g cauliflower florets, divided
    • 2 tablespoons extra virgin olive oil
    • 2 cloves garlic, peeled
    • water, as needed
    • 200g tagliatelle pasta
    • 1 1/2 tablespoon grated bottarga
    • grated lemon zest, to taste
    • salt and pepper, to taste

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Reserve half of the cauliflower florets; slice the rest.
    2. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add garlic and sliced cauliflower, stirring well to coat in oil. Season with salt and pepper and continue cooking for a few more minutes, then add a glass of water. Keep cooking until the cauliflower is soft, adding more water if needed. Remove form heat and transfer to a blender; process until smooth. Transfer back into the pan and keep the sauce warm.
    3. Bring a large pot of salted water to the boil; add the remaining cauliflower florets and tagliatelle pasta; cook until al dente, about 10 or 11 minutes. Drain, reserving some of the cooking water.
    4. Toss cooked tagliatelle and cauliflower florets with the pureed sauce, adding a little of the pasta cooking water if needed and warming through over medium heat for a minute or so, until the pasta is well coated with the sauce.
    5. Remove from heat, add grated bottarga and lemon zest; toss well. Serve!

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