Bottarga and fennel spaghettini
Australian Gourmet Traveller wine match recipe for bottarga and fennel spaghettini.
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Cooking tools:
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Mandoline
- Tongs
- Serving bowl
- Plate
Ingredients
- 400 gm dried spaghettini
- 80 ml (1/3 cup) extra-virgin olive oil
- 150 gm (2 cups) coarse sourdough breadcrumbs
- 2 garlic cloves, finely chopped
- 2 tsp fennel seeds
- 1 tsp dried chilli flakes
- Finely grated rind and juice of 3 lemons, or to taste
- 4 fennel bulbs, fronds only, coarsely chopped
- To serve: bottarga, finely shaved (see note)
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