Spinach Fusilli salad with botargo

  • Difficulty


  • 320 g Fusilli n° 34 con spinaci
  • 50 g mullet botargo
  • 10 g chive
  • salt and pepper
Fusilli n° 34 con spinaci


Chop a tomato with a sharp knife. Slice the chive finely. Cook the pasta in boiling salted water; drain it and cool it under running water, drain it and dry it with a tea towel. Toss it in a bowl and dress it with a dash of oil, a pinch of salt and pepper, add the tomato and the chive and mix well.Place the pasta in individual dishes, grate the botargo and serve immediately garnishing with a few strands of chive blade. Tips. Botargo is made of salted, pressed and dried mullet eggs. It has a very intense taste it is a Sardinian speciality and it can be used in many dishes.Also other eggs, such as tuna eggs can be treated this way, even though the mullet botargo is considered to be of more value.