RomanItalian
Linguine with Zucchini, Salmon Roe and Whisky
by Fabrizio Sepe · 119K subscribers on YouTube
A simple-looking first course that will amaze your guests, created ten years ago after a tasting where salmon roe was first encountered. Zucchini is deglazed with a peaty whisky, then finished with fresh fennel, butter, and topped with salmon roe.
- Difficulty
- medium
Ingredients
11 items- OnionSmall amount, finely chopped
- Romanesco ZucchiniUse only the green part, cut into matchsticks
- Anchovies in OilA few fillets
- Olive OilExtra virgin, a drizzle
- Salt(optional) — To taste, but use sparingly because anchovies and salmon roe are salty
- Whisky TorbatoA peaty whisky like Laphroaig, for deglazing
- Fish StockHomemade or store-bought fish stock
- Fresh Wild FennelA small bunch, chopped; plus extra for garnish
- ButterCold from the fridge, a small piece
- LinguineQuantity for 2-3 servings
- Salmon RoeFor garnish, as per taste
Method
- Chop the onion finely.
- Prepare the zucchini: remove the sides (use only the green part) and cut into matchsticks.
- Salt the pasta water and cook the linguine al dente.
- In a pan with a drizzle of olive oil, add the chopped onion, anchovies in oil, and the zucchini strips. Add a little salt.
- Deglaze with a peaty whisky and let it evaporate completely.
- Add fish stock and cook for a couple of minutes.
- Turn off the heat, add the chopped fennel and a small piece of cold butter, then mantecare (stir energetically to emulsify).
- Add a little pasta water if needed to adjust the sauce consistency.
- Plate the linguine, top with salmon roe and a sprig of fennel.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
