Spaccatella with botargo and fennel

  • Difficulty


  • 350 g0SX0171
  • 250 g tomatoes, ripe and firm
  • 1 clove garlic
  • 50 g botargo
  • 1 sprig wild fennel
  • 1 small bunch basil
  • salt and pepper
Spaccatella n° 171


Blanch the tomatoes in boiling water, once drained, peeled and deseeded chop them into fillets. Rinse the basil and the fennel, dry and chop them. Slice the botargo with a potato peeler into fine slices and keep it aside. Peel the garlic and crush it lightly.Heat the oil in a pan with the garlic, the tomato, season with salt and pepper and simmer for 4-5 minutes, stirring with a wooden spoon. Add the botargo, the basil and the fennel, mix delicately, eliminate the garlic and then remove the pan from the heat. Cook the pasta, drain it al dente, dress the pasta with the botargo sauce and serve warm.