Linguine with Trout Caviar
[ Trout ]
90 g Uova di Trota, 250 g linguine ribbon pasta, 20 g Bottarga di Trota, 20 cherry tomatoes, 1 garlic clove, sugar, oregano, white wine, extra-virgin olive oil, salt, pepper.
Cut the tomatoes into quarters and sweat them in a pan with the oil and the chopped garlic clove. Add salt and pepper to taste, add the dried trout roe and mix. Meanwhile, cook the linguine in plenty of salted boiling water. Three-quarters of the way through cooking, drain the pasta and tip it into the frying pan. Toss with a little cooking water, add the rainbow trout eggs then toss again. Serve on a warmed plate, drizzle a little extra-virgin olive oil over and garnish with oregano.
Recommended wine: Ribolla
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