The mineral flavour of agretti is perfectly complemented by the addition of savoury and rich bottarga, lemon juice and peppery extra virgin olive oil. 

Sprinkle extra grated bottarga on the top.

• Allergens: fish

AT HOME PREPARATION:

BRING A POT OF SALTED WATER TO THE BOIL AND COOK AGRETTI FOR 3-4MINS AND DRAIN THOROUGHLY.

IN ANOTHER PAN, LOOSEN 3/4 OF THE BOTTARGA WITH A SPOON OF THE HOT COOKING WATER AND PLENTY OF OLIVE OIL.

ADJUST SEASONING WITH SALT AND PEPPER, TOSS AGRETTI THROUGH THE SAUCE SERVE ONTO WARMED PLATES WITH THE REMAINING BOTTARGA SPRINKLED ON TOP.