Bombardoni Limone, Basilico e Bottarga dello Chef Alessio Da Prato

Bombardoni Lemon, Basil and Bottarga by Chef Alessio Da Prato

Ingredients for 4 people

320gr Bombardoni

30g bottarga

1 lemon

1 clove of garlic

Basil to taste

6 tablespoons Extra virgin olive oil

Salt to taste


Boil the water for the pasta with the basil stalks and untreated lemon peel

Pour the oil into a pan and add lemon zest, garlic and let it heat for a few minutes over low heat

Drain the pasta leaving it a little moist, raise the heat under the pan with the oil and add the pasta to the sauce and fresh basil leaves.

Add the lemon juice and mix

Lastly add the bottarga and sauté for a long time to obtain a creamy emulsion

Serve and garnish with sage flowers and wild fennel

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Alessio Da Prato

Chef Alessio Da Prato brought the tradition of Italian cuisine to New York, cooking for various events such as the James Berard Foundation, Eataly and La Cucina Italiana, but today he has returned to his beloved Tuscany to teach foreigners all the taste and mastery of cooking Italian, her work of exporting Italianness to the world never ends!