Food Photography Fridays

Spaghetti con cavolfiore, acciughe e bottarga di mugine

Spaghetti con cavolfiore, acciughe e bottarga di mugine(aka “spaghetti with cauliflower, anchovy and mullet bottarga”)

Adapted from this this Diner’s Journal blog post by Mark Bittman, a columnist at The New York Times. Click the link to view the recipe; the breadcrumbs (below) are my contribution.

For the breadcrumbs (optional):

1/2 cup breadcrumbs
3 tablespoons olive oil
1 anchovy fillet
a scant pinch of salt
a scant pinch of red pepper chile flakes
3 tablespoons grated mullet bottarga

Bottarga are dried fish eggs, either from tuna (bottarga di tonno), mullet (bottarga di mugine) or swordfish. It can come as a powder (pre-grated), or in blocks. The latter is considerably more expensive, yet it pays for itself after the first use as a little goes a long way.

Warm oil in a skillet over medium heat, add anchovy fillet. Mash with the back of a wooden spoon until anchovy has disintegrated. Add breadcrumbs, salt and chile flakes. Toast crumbs until they become golden brown, about 2-3 minutes. Some of the crumbs will absorb the anchovy-infused oil. This is perfectly fine, and is intended to be that way. Once the crumbs have become golden brown, remove from heat and stir in the bottarga. Prolonged exposure to heat will cause the bottarga to burn and become bitter which is why I’ve opted to add them right at the end of cooking.

For the spaghetti above, I added 3 tablespoons of crumbs to the spaghetti prior to service. Diners can add more crumbs if they wish, as they would cheese, but you really don’t need too much more in my opinion.


  1. Stunning as usual. I do hope you plan on sharing another of you pasta dishes with Presto Pasta Nights. There are only three left before we call it a day on Friday, November 16th.


    • hi Ruth. the recipe isn’t mine, but one that Mark Bittman created (which is itself a revision of one of Marcella Hazan’s classics). so I don’t think I would be comfortable using it as part of PPN.

      I might do pasta again later this week — if I do, I’ll consider it for PPN though. thanks!


What's your opinion?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

anna brones

writer + artist + activist

Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!


To live is to battle with trolls in the vaults of heart and brain. To write; this is to sit in judgment over one's Self. Henrik Ibsen

Joshi Daniel Photography

Images of People Photoblog

V 8 Mile

Traveling vegetarian

The Garum Factory

Great food, real life


my food, my travels, my cooking, my traditions


Tylers culinary blog


Hi I'm Ronelle. I am happy to invite you into my french kitchen at our farm, Coin Perdu in Corréze. Bienvenue!

Restaurant-ing through history

Exploring American restaurants over the centuries

Food Garden Kitchen

Gardening and Cooking in North Carolina

The Blog

The latest news on and the WordPress community.

Organic Gelly

-that stuff between your ears-

Photo Girl Travels

Taking the Road Less Traveled

Fats and Bird

Keep It Simple, Keep It Tasty

Catherine Cuisine

Gourmandise assumée, plaisir assuré...

%d bloggers like this: