Spaghetti with bottarga, buffalo burrata and zucchini

16/12/2012 - Ingredients for 4 people:

- 400 g spaghetti "Pasta Masciarelli"
- 30 g mullet bottarga "Stefano Rocca"
- 150 g Burrata from buffalo milk "Sapori del Sud"
- 4/5 roasted zucchini in olive oil "Arconatura"
- 15 almonds
- Extra virgin olive oil Nocellara del Belice "Frantoio Cutrera"

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g spaghetti "Pasta Masciarelli"
- 30 g mullet bottarga "Stefano Rocca"
- 150 g burrata from buffalo milk "Sapori del Sud"
- 4/5 roasted zucchini in olive oil "Arconatura"
- 15 almonds
- Extra virgin olive oil Nocellara del Belice "Frantoio Cutrera"

In a pan, fry the chopped zucchini, 50 g burrata, some pieces of bottarga and the chopped almonds in a little olive oil.

Cook the spaghetti until al dente, drain and mix in a pan with the sauce.

Serve the rest of the burrata and bottarga on top.

Recommended wine: Villa Saten