Pappardelle with thyme, mussels and bottarga (botargo)
Course type: Fish first course
Season: Throughout the year
Plate type: 28 cm dinner plate
Preparation time: 30 minutes
Pairing wine advice:
White wine Gallura Vermentino late selling 2006 – Capichera
Red wine Beaune – Champ Pimont 2007 J. Prieur
Ingredients for 4 people:
- 400 g De Cecco pappardelle
- 100 De Cecco extra virgin oil DOP Aprutino Pescarese
- 2 beaks garlic
- 1 sprig thyme
- 1 teaspoon chopped parsley
- 100 g salted mullet roe (botargo)
- 400 g mussels
Preparation:
Brown a garlic clove in olive oil, add thyme, parsley and the mussels, cook for some minutes, then take them out from heat. Shell the mussels and keep them aside.
Boil the pappardelle in abundant boiling salty water, drain al dente and pour it on the sauce previously prepared, add the mussels and mix everything on a high flame for some minutes. Add salt and pepper to taste.
Plate composition:
Lay the pappardelle at the centre of the plate and complete it adding the salted mullet roe.
Advice:
Pay attention while cooking the mussels, in order to preserve their flavour and pleasantness.
