Pasta & rice / RICETTI
Historical Maltese vermicelli with bottarga
From Malta’s historical kitchen: fine pasta with cured fish roe.
◷ 25 min / 4 servings
Method
- Cook vermicelli following the packet. Reserve 100 ml water and drain.
- Warm oil with sliced garlic for a minute over low heat.
- Add pasta and a little cooking water. Remove from heat and toss with half the bottarga.
- Add zest, parsley and pepper. Serve with remaining bottarga on top.
✳ From the kitchen
A home adaptation of a dish named in Taste History research, not a transcription of an archival recipe.
Tradition reference
Heritage Malta Taste History · Dishes from historical research ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.