The Traditional Recipes
BLACK TALLARINUS
Black Tallarinus with bottarga and oil is a fascinating dish, thanks to the dark color of the squid ink pasta and the intense aroma of the mullet roe. With the ready-to-use "Is Prendas" kit, you can prepare this Sardinian specialty quickly and easily. Follow the steps and get ready to enjoy a unique combination of flavors.
INGREDIENTS
- "Is Prendas" pasta with squid ink (quantity indicated in the package)
- 2 tablespoons of olive oil
- 2 cloves of garlic, finely chopped
- 50 g grated mullet roe
- Salt and pepper to taste.
PREPARATION
- Cook "Is Prendas" pasta with squid ink following the instructions on the package.
- In a frying pan, heat olive oil and add minced garlic. Lightly brown it.
- Drain the pasta al dente and transfer it to the pan with the garlic and oil. Saute for 1 minute over medium-high heat.
- Add grated roe and stir gently to combine all ingredients.
- Adjust salt and pepper to taste.
- Serve the black Tallarinus with roe and oil hot. You can decorate with some additional grated roe and fresh parsley leaves.