Pasta with Ragusano cheese and Bottarga

Typically Ragusano cheese is an intense & salty flavour, however the Ragusano that we have selected is cave-aged and therefore has a more delicate flavour which can be paired with the saltiness of the Bottarga in this modern and authentic recipe. 

Ingredients -

Organic pasta, capers, Ragusano cheese. 

Sauce - cured tuna fish roe (bottarga), salt.

Serves 4 people

The Recipe

Ingredients in the bag: Tuna Bottarga, Caciocavallo Ragusano Cheese (cavern aged), organic Spaghetti made of Ancient Sicilian Wheats.

To complete the recipe, you will also need: Salt, garlic, (preferably) organic lemon, chili peppers, olive oil.

Method

1. First of all, finely chop two garlic cloves and add them in a wide pan together with some olive oil. In the meantime, you should already have your salted water boiling, add our spaghetti and wait the amount of time written on the package.
2. Turn the stove on and as soon as the garlic starts to fry add four spoons of the water you were using for the pasta.
3. Once the spaghetti are ready, drain and stir-fry them in the pan you used for the garlic while you pour in the Bottarga and as much grated Ragusano cheese as you like.
4. Add some lemon grated zest to finish the recipe and you will be good to go.

Enjoy!