SPAGHETTI ALLA BOTTARGA DIY KIT (Limited Edition)
Jacob Kenedy, Chef Patron of Bocca di Lupo, Soho, combines his favourite Vallebona ingredients, to bring you one of his go-to Italian recipes
More about Bocca di Lupo
'Bottarga is the gold bullion of the sea, and of Sardinia. Roe from wild-caught grey mullet, cured and then dried to become a solid waxy elixir of the waves. The flesh, rich in waxy fish oils, coats the palate in the most intense, ethereal and lasting taste of Emerald Isle’s coastline'
YOU WILL ALSO NEED: 2 Tablespoons Parsley, Zest and Juice of 1/2 Lemon, 2 Cloves Garlic, Large pinch of Chilli Flakes, 6 Tablespoons Olive Oil and Pepper to taste