Farfalle with Dried Roe and Tomatoes
Main Dishes • Jewish
Description
This is a Russian version of pasta with bottarga — dried roe of tuna or mullet, a highly popular condiment in the Mediterranean. Instead of tuna roe, you can use roe from the bream or salmon — and the result is quite delicate.
Ingredients
- Olive Oil 0 fl oz
- Fettuccine Pasta 20 oz
- Thyme 3 stalks
- Parsley 0 oz
- Tarragon 0 oz
- Marinated cherries 20 oz
- Garlic 4 cloves
- Kaviar 5 oz
- Sweet Red Onion 1 head
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the pasta in a large amount of salted water until cooked.
Step 2
Sauté finely chopped sweet onion and garlic in olive oil until they become soft but retain their original flavor. Add halved cherry tomatoes and gently simmer them until they slightly soften but still hold their shape. Season with a pinch of ground black pepper, a pinch of thyme leaves, finely chopped parsley, and tarragon leaves, along with a small amount of salt and a touch of sugar to enhance the sweetness of the tomatoes.
Step 3
Mix everything with the farfalle and sprinkle with grated dried fish roe — from vobla or flounder. Or salmon, it doesn’t matter. And there emerges a dish that seems to represent Astrakhan, or Murmansk, or the Danilovsky Market in Moscow, yet its essence is kissed by the waters of the Mediterranean Sea.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!