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Traditional Recipes

BLACK TALLARINUS

Black Tallarinus with bottarga and oil are a fascinating dish, thanks to the dark color of the cuttlefish ink pasta and the intense aroma of the mullet bottarga. 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 cuttlefish ink (quantity indicated in the package)
  • 2 tablespoons of olive oil
  • 2 cloves of garlic finely chopped
  • 50 g of grated mullet roe
  • Salt and pepper to taste

PREPARATION

  • Cook the “Is Prendas” pasta with squid ink following the instructions on the package.
  • In a pan, heat the olive oil and add the chopped garlic. Let it brown slightly.
  • Drain the pasta al dente and transfer it to the pan with the garlic and oil. Sauté for a minute over medium-high heat.
  • Add the grated bottarga and mix gently to combine all the ingredients.
  • Season with salt and pepper to taste.
  • Serve the black Tallarinus with hot bottarga and oil. You can decorate with a little additional grated bottarga and fresh parsley leaves.
  • Italian
  • English