Spaghetti with broccoli di rape, walnut, mullet
Instructions
Steaming the broccoli flowers.
Saute oil and pepper, then add turnips and walnuts chopped walnuts.
When half cooked add half part of Roe.
Cook spaghetti, merge them to the sauce and blow them up.
Sprinkle with the remaining bottarga and serve.
Ingredients and dosing for 4 persons
- 300 g of type pasta spaghetti
- 40 flowers of turnip broccoli
- 8 walnut kernels
- 50 g of tuna bottarga
- 60 g of olive oil extra virgin
- Stratum 1 of red pepper