Spaghettoni Matt Monograno Felicetti, mullet and its bottarga, crispy artichokes

Chef: Norbert Niederkofler
Cooking time:
1:00
Difficulty:
Medium

Ingredients - Serves 4

MULLET
  • 1 whole mullet (approximately 500g.)

  • 2 shallots

  • 50 g. taggiasca olives

  • 100 g. datterini tomatoes

  • capers

  • 50 g. dry white wine

  • 5 g. oregano

  • 5 g. Extra Virgin Olive oil

MULLET EGGS
  • 150 g. mullet eggs
  • 200 g. iodized salt

  • 200 g. sugar

  • 20 g. dill

  • 1 orange zest

  • 1 lemon zest

CRISPY ARTICHOKES
  • 4 artichokes

  • lemon juice

  • 20 g. chopped parsley

  • 5 g. Extra Virgin Olive oil

  • 5 g. fleur de sel

    SPAGHETTONI MATT
  • 320 g. Spaghettoni Matt Monograno Felicetti

  • iodized coarse sea salt

  • 5 g. Extra Virgin Olive oil

Preparation

MULLET
  • Descale and fillet the mullet, dice it.

  • Flash-fry the mullet in a pan, then deglaze it with white wine.

  • Once the wine evaporates, add the remaining ingredients and allow the fish to flavour for about 10 minutes.

MULLET EGGS
  • Mix salt, sugar and spices.

  • Marinate the mullet eggs in the mix for 6 hours at room temperature.

  • Rinse the eggs and hang them to dry, following the traditional preparation process of the bottarga (roe).

CRISPY ARTICHOKES
  • Trim the artichokes, keeping only the hearts.

  • Use a slicer to cut them into thin shavings and store them in water, ice and lemon.

  • Season them with oil, salt, pepper and chopped parsley.

SPAGHETTONI MATT
  • Cook the spaghettoni in plenty of salted water.

  • Drain them 3 minutes earlier than the suggested cooking time.

  • Complete the cooking in the pan, together with the mullet and its sauce.

  • Serve the spaghettoni accompanied by the crispy artichokes.

  • Complete the dish with some grated mullet bottarga.