Linguine with orange flavour, artichokes, mullet bottarga and pistachios

This dish is the result of a careful research since we’re mullet bottarga fanatic. However, we had to find a way to enhance and celebrate its magnificent flavour …We’re delighted by the combination we found! It is for this reason that we’re really proud to recommend it to our friends in Sardinia.

INGREDIENTS (4 servings)

– 500 grams of linguine pasta

– 3 artichokes

– 2 garlic cloves

– half glass of white wine

– 100 grams of  pistachios

– zest of 1 orange

– 80 grams of entire mullet bottarga (not grated)

– EVO oil

– salt and pepper

DIRECTIONS

For Artichokes

– Clean the artichokes by cutting the hard piece on top and a good portion of the outer leaves, hold in the hearts (keep the stalks for another recipe)

– Cut into wedges (8 for each artichoke) and put to fry with EVO oil and a clove of garlic.

– Deglaze with white wine, put salt, pepper and continue cooking with lid (adding a cup of water) for about 40 minutes until they become soft enough. Keep aside.

For the Cold Sauce

– Use a piece of bottarga to get some thin slices to keep aside because we’ll use them as a garnish on the plate.

– Put the peeled pistachio nuts inside a freezer bag and, with the help of a meat mallet, crack them into crumbs. Take a little aside to garnish the dish.

– Take a nice serving bowl (which we will need to stir the pasta with cold ingredients) and rub the edges with the other clove of garlic.

– Grate inside the remaining mullet with the help of a grater (using the medium holes)

– In the same way and in the same bowl grate zest of an orange

– Combine chopped pistachios

– Add EVO oil above all these ingredients

For the final preparation

– Boil the pasta in boiling salted water and drain it very firm, keep also a cup of the cooking water that we will use for the mixing

– Put the pasta in the artichokes saucepan and cook it on a high flame

– Add cooking water a little at a time and a little of EVO oil to “cream” the pasta

– Turn off and pour the pasta in the bowl of cold ingredients, stir well to mix everything

Serve with some slices of bottarga above, some chopped pistachio and EVO oil