Chef Massimiliano - Spaghetti with Artichokes and Bottarga

"La Ciccia" is one of our favorite restaurants in San Francisco. It serves truly authentic Sardinian food. Sardinia is a fascinating place graced with a rich,idiosyncratic cuisine. Chef Massimiliano honors this tradition in his warm restaurant, cheerfully attended by his wife Lorella and staff.

Bottarga is salted, pressed and dried grey mullet roe. This ancient tradition has been kept by Sardinian fishermen.

You can buy it at www.gourmetsardinia.com

Ingredients for 5
5 artichokes
2 cloves of garlic
4 tablespoons of Apollo Sierra EVOO
1 pinch of salt
5 tablespoons of Dry white wine
1 Pd of Spaghetti
7 teaspoons of grated Mullet Bottarga

Preparation:

Clean and slice artichokes, cut the 2 cloves of garlic in half and gently sauté in 3 tablespoons of EVOO until golden in color, remove the garlic and sauté the artichokes for one minute, add salt, white wine and let evaporate, lower the heat and cook artichokes until fork tender. Take away from fire, add 3 teaspoon of bottarga and gently stir. In the mean time bring a pot of salted water to a boil and cook the spaghetti until al dente. Drain pasta and add to the sauce pan, sprinkle the remain bottarga and the rest of the EVOO and sauté for a few seconds until all the ingredients are incorporated, serve in a hot bowl.

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