Zuchinni Noodles with Bottarga!
As part of our Bottarga series, we are utilizing the little-known delicacy here to add unique flavor to this zucchini noodle dish. (If you don’t know what bottarga is or why it’s important, check out our info post here.) According to our executive Chef, Bottarga shines as an ingredient when used in “pasta” and salad dishes, such as this one.
FYI, According to Wikipedia;
Bottarga is the Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet or the bluefin tuna (bottarga di tonno), frequently found near coastlines throughout the world, that often is featured in Mediterranean cuisine and consumed in many other regions of the world. The food bears many different names and is prepared in several different ways.
- 1lb Zucchini noodles
- 1 head broccoli, broken into florets
- ½ cup olive oil
- 4 T. garlic minced
- 1 oz bottarga
- Sea Salt
- Zest from one lemon
- Cook Kelp noodles until al dente, drain and set aside.
- Cook broccoli in boiling salted water until just cooked. Set aside.
- In large saute pan, heat olive oil, add garlic and cook for a minute, then add broccoli and lemon zest. Toss in pasta and turn a few times to combine well.
- Grate bottarga over the top.