Danilo Skoko, Restaurant Batelina in Banjole

Ingredients (4 persons):

• 400 g tagliatelle
• 50 g Botargo (roe pouch of grey mullet)
• 5 soup spoons cold pressed native olive oil
• 2 cloves garlic
• 1/3 bunch of parsley
• Fresh grounded black pepper
• Salt

Recipe:

Cook the Tagliatelle in salted water al dente and keep a bit of the water after cooking.
Peel the garlic halve it and out-rub the pan with it.
Now put the olive oil in the pan and heat it up, take the garlic out and add a third of the Botargo, the parsley and a scoop of the left over water from the noodles.
Put the Tagliatelle now in the pan, add fresh grounded black pepper and cook for two minutes and stir constantly (The water and the oil should emulsify to give the dish a creamy character).
Season the pasta with salt if necessary and add some additional water if the pasta is to dry.
Serve the Tagliatelle on hot plates and add the rest of the Botargo and serve hot.