SPAGHETTI ALLA BOTTARGA DIY KIT (Limited Edition)
SERVES 4
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'
CONTENTS: Spaghetti 500G, Mullet Bottarga, Grissini with Jacob Kenedy’s recipe included to guide you through this dish!
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
