4 servings:
  • Spaghetti (or short pasta if preferred): 280 g
  • Diced cherry tomatoes: 130 g
  • Celery: 1 little head
  • Grated mullet bottarga: 70 g
  • Whole mullet bottarga: To taste
  • Extra-virgin olive oil: To taste
  • Salt: To taste


  • Cook pasta until al dente in salted boiling water.
  • Drain it and put it in a large bowl dressing withoil and grated bottarga; then let it cold.
  • Blend the celery and filter the liquid; add salt, pepper and oil to taste.
  • Add the diced tomatoes to the cold dressed pasta, mixing well.
  • Place on each dish some cream of celery and the pasta; before serving season with a drizzle of oil and sliced bottarga to taste.