13 December 2011

Spaghetti with cherry tomatoes, creme fraiche and bottarga

Bottarga's a bit of a funny one. Incredibly expensive (an entire dried roe in a Bologna Deli whose price I enquired was valued at over forty euroes), and strongly redolent of fish food in its little jar, it sits in the cupboard waiting for moments such as this. It's a luxury item like truffle oil that's best saved for an occasional treat. Used judiciously and simply (like truffle oil) it gives an extra kick to standard dishes. For this combination try and get hold of very sweet cherry tomatoes and cook them slowly to give a wonderful flavoursome sauce.

  • cherry tomatoes
  • olive oil
  • a few cloves of garlic, chilli flakes
  • bottarga
  • creme fraiche

    The key here is to give the tomatoes plenty of time - be generous with the olive oil and garlic and patient with the cooking time. They will break down and form a wonderful sauce. Add chilli flakes to taste.

    Serve with a dab of creme fraiche and a sprinkle of bottarga. These can then be mixed on the plate to make a beautifully rich but simple sauce.

    Some fine parmesan may or may not be gilding the lilly. You decide.

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