This is such a simple dish but packed with flavour. Fresh dill lends a delicate perfumed note to the earthy taste of mushrooms and the tangy, briny bottarga. Freshly grated bottarga would work even better, but alas I have no such luxury here.
Ingredients (per person)
Ingredients (per person)
- 75g spaghetti
- 80g Girolle (Chanterelle) mushrooms (or use mushrooms of your choice)
- 20g butter
- 1 tbsp truffle oil
- 1 small clove of garlic, grated or finely chopped
- Salt to taste
- 2 tsp dried ground bottarga
- Fresh dill
- Olive oil to drizzle
- Cook the spaghetti in boiling salted water.
- Clean the girolles carefully with a brush.
- Melt the butter in a frying pan and add the garlic, cooking gently for a minute
- Add the mushrooms leaving them whole if possible and sautée gently for a few minutes, carefully turning, once.
- Cover the pan with a close fitting lid and allow to cook gently over a very low heat for ten minutes
- Remove the mushrooms and keep warm, retaining their cooking liquid in the pan. Add the truffle oil and salt (to taste) to the pan liquid
- Add drained spaghetti to the pan with a little of its cooking water. Add chopped dill and half the bottarga. Turn the spaghetti to coat it evenly.
- To serve, arrange the spaghetti on a plate, piling the mushrooms on top. Sprinkle with dill and the remaining bottarga. Drizzle with olive oil.
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