INGREDIENTS:
For 6 persons:
- 400 gr of Spaghetti di Gragnano or alternatively Gnocchetti Sardi, butter,
- 100gr fresh Bottarga Muggine
- 50 gr Grated Bottarga Muggine
- 140gr Ricci di Mare Smeralda
Melt the butter in a pan, sprinkle with roe Smeralda, leaving heat in melted butter. Meanwhile boil the pasta al dente and drain. Pour into the pan and stir together with the leaping sea urchin roe Smeralda impregnated with flavors.
Thin slice fresh Bottarga Muggine sprinkle on top and serve hot.
