Fluted spaghetti on emulsion with parsley, bottarga, caviar and finger lime.


For the parsley emulsion:

  • 200 gr of parsley
  • water to taste
  • olive oil to taste


Blend the parsley leaves with a little water or, if you have a centrifuge, extract the juice from the leaves. Boil the juice obtained, after boiling you will see the chlorophyll surface, let the water completely evaporate and filter the "pulp" obtained with a gauze. Let everything cool and emulsify well with the olive oil.
  • 70 gr of grooved spaghetti
  • 40 g of bottarga sauce "freschi di natura"
  • black lumpfish eggs to taste
  • bottarga powder to taste
  • half fingerlime


Cook the pasta in abundant salted water, in a pan heat the bottarga sauce with the help of a little hot water, to make everything more fluid. Once the pasta is cooked, stir in the pan over a fire, add more water if necessary. Arrange the dish by placing the parsley emulsion, nest spaghetti, a generous dose of black lumpfish roe, powdered bottarga and finger lime on the bottom, giving the dish a sense of cleanliness with the strong and saline flavors of the bottarga.

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