Bottarga is the pressed, dried fish roe from tuna or mullet. It comes in a red block and is used quite a lot in Italian cooking to add an intense savoury flavour to dishes. If you are lucky enough to find some in an Italian deli or at a market, try this recipe! It is truly a great combination of flavours!
300g cauliflower florets, divided
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled
water, as needed
200g tagliatelle pasta
1 1/2 tablespoon grated bottarga
grated lemon zest, to taste
salt and pepper, to taste
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Reserve half of the cauliflower florets then slice the rest.
Heat 2 tablespoons of oil in a large saucepan over medium heat. Add garlic and sliced cauliflower, stirring well to coat in oil. Season with salt and pepper then continue cooking for a few more minutes, then add a glass of water. Keep cooking until the cauliflower is soft, adding more water if needed.
Remove form heat and transfer to a blender then process until smooth. Transfer back into the pan and keep the sauce warm.
Bring a large saucepan of salted water to the boil then add the remaining cauliflower florets and tagliatelle pasta. Cook until al dente, about 10 or 11 minutes. Drain, reserving some of the cooking water.
Toss cooked tagliatelle and cauliflower florets with the pureed sauce, adding a little of the pasta cooking water if needed and warming through over medium heat for a minute or so, until the pasta is well coated with the sauce.
Remove from heat, add grated bottarga and lemon zest then toss well to serve.