Cold pasta salad with mullet bottarga, cherry tomatoes and cream of celery
Tue 1 September 2020
4 servings:
COOKING PROCEDURE:
- 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
COOKING PROCEDURE:
- 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.