This recipe had a really special aspect to it. Early on, I realized that, not only would I be in Venice to make it(I would never have been able to find Botarga in Tallahassee) but that Sandi would be there, too. It was travel magic meets Marcella magic!
We went to the Rialto market to buy the special dried fish roe, Botarga. The first place only had tuna and I knew that was wrong but the woman in there told me to go to the store around the block. It seemed like she may have meant the Casa del Parmigiano, so we went in and they did have it there. Botarga purchased, Sandi and I got the other ingredients for the simple sauce, at the market and headed home.
Onions, butter. lemon zest and parsley join the botarga to make a lovely compliment for the pasta.
Here is the botarga in the package:
And here it is, looking very much like caviar, on the plate:
We were both skeptical about the outcome of this dish—too fishy, maybe but, the finished dish was lovely—a perfect lunch with a green salad and a glass of crisp, chilled Soave.
An amazing, charmed, culinary moment for Sandi and me.