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Spaghettini with lemon and bottarga

Spaghettini with lemon and bottarga

This simple recipe is full of big, bold flavours. Briny and zesty, it will transport you straight to the Mediterranean.
Cured sardine, fennel, mushroom and bottarga salad on croûtons

Cured sardine, fennel, mushroom and bottarga salad on croûtons

“Greeks regard avgotaraho (salted and dried grey mullet roe) as a much finer product than French poutargue or Italian bottarga,” Barthelmess explains, “but it’s difficult to get in Australia so we’ve used bottarga. This dish is great with ouzo.”
Bottarga and fennel spaghettini

Bottarga and fennel spaghettini

Aromatic yet crisp, an intense fiano will stand up perfectly to this spaghettini with its salty, briny and citrusy flavours.
Sea urchin, bottarga and celery salad

Sea urchin, bottarga and celery salad
Taramasalata toast (pictured with school prawn saganaki, swordfish kebabs with watermelon salad and crab salad with cherry tomatoes and capers)

Taramasalata toast

Serves 4 as part of a Greek seafood mezedes plate.
Spaghettini with bottarga, chilli and garlic

Spaghettini with bottarga, chilli and garlic
Linguine with clams, bottarga, garlic and chilli

Linguine with clams, bottarga, garlic and chilli
Slow-cooked ocean trout with Israeli couscous, zucchini, chilli and bottarga

Slow-cooked ocean trout with Israeli couscous, zucchini, chilli and bottarga
Malloreddus with prawns and smoked bottarga

Malloreddus with prawns and smoked bottarga
Pigneto, Rome

Pigneto, Rome

Hidden treasure
When in Rome, do as the locals do: head to Pigneto. This dynamic suburb off the tourist track is abuzz with bars, cafés and restaurants. Discover one of the city’s best-kept secrets.
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