PASTA 101

I am crazy about pasta and sometimes my wife says that I should be born in Italy. (laughs)
Maybe someday I must really go for some serious Italian culinary classes, but for the moment practice my basic pasta.

Lets see what pasta I am cooking today.




Taglierini alla Bottarga
(Taglierini pasta with mullet roe)

Ingredients:
Bottarga
Taglierini
Garlic
Italian Parsley
Olive oil
Red pepper
Salt
Pepper






Bottarga is a specialty in the Sardinia island, Italy. I got my bottarga when I went Taiwan, they called it "乌鱼子", and prices are relatively cheaper. Japanese also produces very good bottarga and they called it "Karasumi", but prices are also alot higher than Taiwanese. This explains why I saw many Japanese buying bottarga when I toured Taiwan.

My second time trying to cook the bottarga pasta. This time I sauteed the red pepper and minced garlic to golden brown in olive oil followed by adding the freshly boiled pasta. After mixing the taglierini in infused oil, I garnished the pasta with chopped parsley and grated bottarga. I think the whole did not blend well together and it was also a little too oily.

Regretting this way of cooking, I researched on a better bottarga recipe in the internet and I found one really good one. It was prepared by Chef Giuliano Gargani and he is the owner of the famous "Trattoria Garga" in Florence, Italy. I saw his youtube video and immediately it caught my full attention. His restaurant is also very well-acknowledged by Japanese, and he owned one at Tokyo, トラットリア ガルガ TRATTORIA GARGAS.


Youtube URL for video recipe:
http://www.youtube.com/watch?v=qSfMvXTw7r8

Trattoria Garga

Location: Via del Moro 48r, Firenze
Telephone: +39 005 239 8898
Email: garga@fol.it


トラットリア ガルガ TRATTORIA GARGAS
http://www.vinvino-to.jp/gargas/