Since Paolo’s family originates from the north of Italy the region of Lombardia, bottarga was not at all consumed growing up. When we started importing it in 2002 to Montreal we have done plenty of research and followed traditional recipes as well as made our own ways of eating and preparing it.
PAOLO’S BOTTARGA RECIPE:
One of Paolo’s absolute favourite pastas is the “aglio et oglio” ( oil and garlic ) . After discovering the very particular taste of Bottarga and experimenting with it, Paolo found that by adding grated Bottarga di Muggine in his favorite recipe, and grating some on top of the finished pasta, the dish took a whole new dimension. The bottarga gave it a nice kick.
Ingredients:
- 1/2 cup extra-virgin olive oil
- 3 cloves of garlic
- parsley
- desired amount of grated Bottarga di Muggine or Bottarga di tonno
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At home, Paolo is the one that enjoys cooking the most. I am usually the designated assistant and assembler, and of course the eater!
This evening, Paolo and I made this very homey pasta dish with prosciutto di parma. Nothing too fancy, a nice feel good meal, but soooo tasty!
Since it is prosciutto week on the blog, I decided to snap some pics, and share the recipe with you.
Appetizer:
Prosciutto wrapped around hand rolled grissini’s on a bed of mixed greens and Dwarf Truffled Peaches.
Pasta: Fusilli with peas, cubed prosciutto “crudo” (raw) and Burrata.
- Fusilli were tossed in onions sauted in butter
- We added steamed peas, cubed Prosciutto and Burrata
- and served immediately!
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Hi I’m back and here to stay! Here we are, Monday morning and a whole week a head of us, but since the Canadian thanks giving weekend is coming up it doesn’t feel as depressing as most Mondays do to me.
I have, since I started blogging, been looking forward to talking about this weeks product. It is a product that we all have used or consumed and some just can’t have a pasta plate without it! This product would amongst stone be considered as the diamond, amongst metal it would be considered platinum and amongst the cheeses it is by far ‘the King of Cheeses’, I am talking about – Parmigiano -.
I wanted to give this week a soft start and begin with showing you how we enjoy having this cheese at the Macchi residence!
Paolo’s Parmigiano reggiano plate
- Parmigiano Reggiano – Picture taken by Montreal Photographer Vadim Daniel
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