Spaghetti with Bottarga, Preserved Lemon, and Harissa

Name: Spaghetti with Bottarga, Preserved Lemon, and Harissa
Yield: 4 to 6 servings
Ingredients: 8 ounces spaghetti; Salt to taste; 4 to 6 tablespoons olive oil; 2 cloves garlic, crushed; 4 tiny beldi or 1 normal-sized preserved lemon, finely chopped, with seeds removed; 1 tablespoon harissa (see page 33), or to taste; 3 ounces bottarga; 3 to 4 tablespoons grated dried bottarga

December 9, 2011

Bottarga, dried mullet roe, is absolutely delicious grated and sliced in thin strips in this simple spaghetti dish with harissa and tiny Tunisian beldi (meaning traditionally produced) preserved lemons. Marc Berrebi, an entrepreneur and food hobbyist who makes this dish that originated in his native Tunisia but is influenced by Italy, says, “It is interesting to taste the melding of three strong ingredients: preserved lemon, harissa, and bottarga in small quantities.” Bottarga is also available at bottarga.net or koskas-fils.com.

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