Bottarga (Fish Roe)

20250126 #breakfastdiary 1294, 3/cloudy, 20 min/exercise (M) A couple days ago I bought a product called Spaghetti di Gragnano, and it has the texture of fresh pasta. Confirms an unchanging truth once again — expensive things are expensive for a reason. In Italian it's #bottarga, in Korean #eoran — the star of today's pasta

Eoran/bottarga (prepare one portion of pollock roe — slice half, use a quarter during cooking, and grate the remaining quarter on top of the plate), spaghetti, olive oil, salt, 2 cloves garlic, 3 pepperoncino

1. Finely mince the garlic; roughly chop the parsley. 2. Prepare the eoran (fish roe) and peel off the membrane. 3. Boil the pasta in salted water. 4. In a heated pan, add olive oil, garlic, and chopped pepperoncino. Add a ladle of pasta water, a ladle of water, and grate in the eoran. 5. Add the pasta to the pan and cook until it thickens; turn off the heat, add parsley, then shake the pan to emulsify (mantecare). 6. Plate it, drizzle with the remaining oil from the pan, and grate more eoran on top. Finish with the sliced eoran on top. Inspired by @milan__kim #breakfast #recipe #miraclemorning #eoran — I'm dying to try this eoran pasta Yes No

Inspired by @milan__kim