Broccoletti alla Bottarga Recipe


1000 grams of broccoli cut into flowerets - 2 1/4 pounds

100 grams of bottarga - 3 1/2 ounces

juice of 1 lemon

1 garlic clove

1 fresh flat-leaf parsley sprig, chopped

8 torn basil leaves

3 tomatoes, chopped

olive oil

sea salt

tellicherry pepper

thin lemon slices


Broccoli with Bottarga Recipe

Learn this easy recipe and you can substitute out the broccoli for other greens.

1. Cook the broccoli in salted water for 15 minutes, and let cool while you make the sauce

2. Pound the bottarga with lemon in a morta

3. Then slowly add the garlic, parsley, basil and tomatoes.

4. Season with sea salt and freshly ground pepper

5. The sauce should be thick - drizzle in olive oil and mix well

6. On a warm serving dish place the broccoli, place the lemon slices on top to garnish and pour the sauce over the individual servings.