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The Caterer

Malloreddus al radicchio e bottarga – by Roberto Sardu

11 September 2006
Malloreddus al radicchio e bottarga – by Roberto Sardu

(Serves four)

400g Malloreddus pasta (looks a bit like filleted macaroni)
240g radicchio (one large radicchio), finely chopped
175ml Cannonau wine
50g finely grated bottarga (dried grey mullet or tuna roe)
2 shallots, finely chopped
1 clove garlic
50g dill, finely chopped
150ml extra virgin olive oil
50g butter
Salt and pepper

Add the dill to 100ml extra virgin olive oil and leave to stand for a couple of hours. Heat half the remaining olive oil in a large frying pan. Take half of the chopped shallots and gently fry them until they're light brown. Add the glass of Cannonau wine and the garlic and leave to simmer until it reduces to about half its volume. This should take about 10 minutes. Remove the reduction from the heat and strain it through a chinois to remove the shallot and garlic clove. Blanch the radicchio in hot water.

Heat the rest of the olive oil in a large frying pan and slowly cook the rest of the shallots until they start to brown. Add the blanched radicchio and the red wine reduction to the frying pan and return to the heat. Adjust the seasoning.

At the same time, heat a large saucepan of water. When it's boiling, add a pinch of salt and drop in the Malloreddus pasta. When the pasta is "al dente", drain the water and add pasta to the large frying pan. Toss the Malloreddus in the red wine and radicchio sauce over a medium flame. Remove the frying pan from the heat and mix in the butter and almost all of the bottarga.

Serve the pasta on the plates. Drizzle the olive oil marinated with dill over the pasta. Sprinkle the remaining bottarga over the top.

Roberto Sardu, head chef of Sardo, London

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