Spinach Tagliatelle with Smoked Cods Roe Butter
Spinach Tagliatelle with Smoked Cods Roe Butter
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Cods Roe
Cuisine
Italian
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
I discovered this recently on a trip to Southern Italy, where they make a similar thing with preserved tuna roe (bottarga) - I thought of our lovely cod's roe as soon as I tasted it! This is best on pasta or even boiled new potatoes with lots and lots of chopped fresh parsley or basil.
Ingredients
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225g (8 oz) smoked cod's roe
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225g (8 oz) unsalted butter, softened
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drop or two of lemon juice and Tabasco
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lots of chopped parsley or basil
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500g (1lb 2 oz) dried or fresh green tagliatelle
Directions
Take out the smoked cod's roe, cut the lobes in half lengthways and carefully scrape out the roe with a tablespoon. Place the cod's roe and butter in a food processor and blend until smooth. Beat in the lemon juice, Tabasco and herbs to taste. Set aside.
Boil the tagliatelle according to the manufacturer's instructions until al dente (homemade tagliatelle only takes about 2-3 minutes once returned to the boil). Drain and toss with a good dollop of the butter mixture until it is melted and evenly coats the pasta. Eat immediately!
Don't be tempted to cook this any more or reheat it - the roe will overcook and become hard and granular.