Italian
Linguine with Bottarga and Figs
by Cucina con Ruben · 548K subscribers on YouTube
A unique pasta dish combining the sweetness of fresh figs with the savory, slightly bitter flavour of bottarga. The pasta is cooked risottata-style to create a creamy sauce, finished with shaved bottarga and a fresh fig carpaccio for a restaurant-quality presentation.
- Difficulty
- medium
Ingredients
11 items- LinguineUse a good-quality durum wheat pasta. Amount depends on number of servings.
- Bottarga di MuggineMullet bottarga, preferably not too hard nor too soft. Some shaved, some grated.
- FigsFresh figs, ripe and soft. Use some cut into wedges and one for carpaccio.
- GarlicA couple of cloves, thinly sliced.
- Chili PepperFresh or dried chili, a couple of slices.
- BasilA bunch of fresh basil. Stems used for infusing, leaves torn for finishing.
- LemonZest and juice. Use a strip of zest for the soffritto and for the fig carpaccio, and a squeeze of juice at the end.
- Anchovy PasteAnchovy fillet(s) in oil. One or two small ones.
- Extra Virgin Olive OilExtra-virgin olive oil, for cooking.
- SaltTo taste, for the pasta water and seasoning.
- PepperFreshly ground black pepper, to taste.
Method
- In a wide pan, heat a drizzle of olive oil. Add thinly sliced garlic, a couple of chili slices, the stems of a basil bunch, and a strip of lemon zest. Let them infuse over low heat.
- Add one or two anchovy fillets and stir until they melt into the oil.
- Add the linguine (uncooked) to the pan, then cover with unsalted boiling water. Do not stir for the first 3–4 minutes so the pasta doesn't break. Cook the pasta risottata-style: gradually add more boiling water as needed, stirring occasionally, until the pasta is al dente and the liquid has formed a creamy emulsion.
- Meanwhile, prepare the figs. Wash them, remove the stems and the hard end. Cut some figs into wedges. For one fig, slice it very thinly into a carpaccio. Place the carpaccio on a plate, season with freshly ground black pepper, a pinch of salt, and lemon zest. Let it marinate.
- Halfway through cooking, remove the basil stems and lemon zest from the pan.
- Add the fig wedges to the pan and cook for a minute or two, just until slightly softened.
- When the pasta is al dente and creamy, turn off the heat. Add shaved bottarga (reserve some for garnish), grated bottarga, torn basil leaves, and a squeeze of lemon juice. Toss well. The pasta should be slightly liquidy because the bottarga will absorb moisture.
- Serve the pasta in a nest. Top with more shaved bottarga, the fig carpaccio, small fresh basil leaves, and a final crack of black pepper.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
