Bottarga (Mullet roe) Capellini and salad with Dijon Mustard dressing (Dinner 21 July) 

I stole this bottarga spagetti recipe from an Italian restaurant Olivo. We went there countless of times since we were addicted to this menu.

Ever since I found the nice and reasonable bottarga in a cute Italian shop, Lina Stores in Soho, we stopped visiting Olivo.

We can buy grated bottarga-powder in this shop. However, getting a pair of roe is slightly more reasonable. They offer 100g of potions in 8-9 pounds. Usually consume 1/3 or more for one time. It last some month in fridge. 

  

Let me introduce a Japanese grater. It got a container underneath of the grater and it catches the grated stuff. It can be found in Japan Centre in Piccadilly Circus. 

Mr. Husband always volunteers to grate bottarga.

Ingredient of Capellini with bottarga: 

35-40g of grated bottarga, 1/3 round onion or 2 pieces of shallot (chopped), 1 clove of garlic (chopped), 200g capellini, olive oil, truffle oil, salt and pepper

Direction:

1. Fill a plenty of water (4-5 Litters) in a large deep pan and bring it to boil
2. Heat a large frying pan and add two tablespoonfulls of olive oil and fry the onion and the garlic till they get translucent                              
3. Add 2.5 tablespoonfulls of salt (3-4% of the volume of water) into the water, throw the pasta and boil for 1.5 mins (before the al dente)                 
4. Take out the pasta from the boiling pan and put into the frying pan. Add two tablespoonfuls of olive oil and mix well wil fried veggies. Add the half portion of grated bottarga and 1/2 teaspoonful of salt and as well and mix well.              This process should be done within 1 min before the pasta gets soggy                     
5. Serve the pasta on a plate topped with the rest of bottarga, black pepper and a teaspoonful of truffle oil

Dijon Mustard Dressing Ingredients:

2 teaspoonful of Dijon Mustard, 1 teaspoonful honey, 1 tablespoonful of white wine vinegar, 1/2 clove of garlic (thinly sliced), 1/2 salt, 1 tablespoonful of olive oil, black pepper

Importantly, salad and other stuffs (folks, dishes, candles, the wine and wine glasses) should be prepared beforehand of throwing the pasta into the boiling pan. Pasta should be served immediately after it's ready in the kitchen.


Total time to prepare: 40 mins
Total cost: 5 pounds (3.5 pounds for bottarga, 1.5 pounds for other veggies)


This number testifies that taking your wife to nice restaurants is a great investment. Raise the quality of daily meal while saving the food cost!!