Farfalle with Dried Roe and Tomatoes

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

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 - 1 fl oz
Fettuccine Pasta - 17.6 oz
Thyme - 3 stalks
Parsley - 0.7 oz
Tarragon - 0.4 oz
Marinated cherries - 17.6 oz
Garlic - 4 cloves
Kaviar - 3.5 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.