Spaghetti with bottarga sauce

PT1H

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Ingredients

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Imperial

Grouper cheek

  • 150g of grouper cheek
  • extra virgin olive oil

Herb sauce

  • 1 handful of mint, leaves picked
  • 1 handful of lemon verbena, leaves picked
  • 5 sprigs of lemon thyme, leaves picked
  • 1 lemongrass, leaves removed
  • 50ml of olive oil

Bottarga sauce

Spaghetti

To serve

  • 50g of tuna bottarga, Ciccio uses his own brand
  • 400ml of carrot juice
  • lime zest
1
To begin, cut the grouper cheek into thin slices using a very sharp knife. Marinate in a little extra virgin olive oil and set aside in the fridge
  • 150g of grouper cheek
  • extra virgin olive oil
2
To make the herb sauce, add all of the ingredients to a blender and blitz until smooth
  • 5 sprigs of lemon thyme, leaves picked
  • 1 handful of mint, leaves picked
  • 1 handful of lemon verbena, leaves picked
  • 1 lemongrass, leaves removed
  • 50ml of olive oil
3
To make the bottarga sauce, chop the garlic and parsley and place in a pestle and mortar. Grate in half of the bottarga and grind until combined. Add the remaining ingredients and grind to a paste
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4
Cook the spaghetti in salted boiling water for 10–12 minutes or until al dente. Drain and toss through the herb sauce
5
Gently warm the carrot juice in a pan
  • 400ml of carrot juice
6
Arrange the pasta in the centre of each bowl, then top with a spoon of the bottarga sauce, a slice of grouper cheek, some fine shaving of bottarga and a grating of lemon zest
  • lime zest
  • 50g of tuna bottarga, Ciccio uses his own brand
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7
Pour some carrot juice into the bowls and serve
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