“La Ciccia” is one of our favorite restaurants in San Francisco. It serves truly authentic Sardinian food. Sardinia is a fascinating place graced with a rich, idiosyncratic cuisine. Chef Massimiliano honors this tradition in his warm restaurant, cheerfully attended by his wife Lorella and staff.
Bottarga is salted, pressed and dried grey mullet roe. This ancient tradition has been kept by Sardinian fishermen.
You can buy it at www.gourmetsardinia.com
Ingredients for 5
2 cloves of garlic
4 tablespoons of Apollo Sierra
1 pinch of salt
5 tablespoons of Dry white wine
1 Pd of Spaghetti
7 teaspoons of grated Mullet Bottarga
Clean and slice artichokes, cut the 2 cloves of garlic in half and gently saute in 3 tablespoons of Apollo Sierra until golden in color, remove the garlic and saute the artichokes for one minute, add salt, white wine and let evaporate, lower the heat and cook artichokes until fork tender. Take away from fire, add 3 teaspoon of bottarga and gently stir. In the mean time bring a pot of salted water to a boil and cook the spaghetti until al dente. Drain pasta and add to the sauce pan, sprinkle the remain bottarga and the rest of the EVOO and saute for a few seconds until all the ingredients are incorporated, serve in a hot bowl.