Jeremy Price, executive chef at Cecconi’s Dumbo
Chef Price’s Guest-Worthy Recipe:
Bucatini with bottarga and lemon breadcrumbs
“This is a great dish for the summertime due to the acidity from the lemon, balanced out by the fragrant garlic and chili. The bottarga adds a light seafood freshness and complexity to the dish. It is important to use the pasta water so the starches help to make an emulsified sauce.”
1 package bucatini, dried (preferably rustichella d’abruzzo, or gragnesi)
1 clove garlic, sliced into slivers
1/2 tsp chili flake
2 c pasta cooking water
1 Tbsp breadcrumbs
1 lemon, zested (save for juice)
1 tsp chopped parsley
1 tsp bottarga, small grated
1 oz lemon juice
1 oz high quality finishing olive oil
3 strips bottarga, used by peeling
Cook the dried pasta for 10 to 12 minutes.
In a sauté pan, toast the garlic with olive oil until it begins to become golden in appearance.
Remove the pan from the heat and add the chili flakes.
Quickly add the pasta water to stop the chili flakes from burning.
At this point, when the noodles are cooked, add it to the pan.
With the noodles in the pan, start slowly tossing the pasta and gradually adding the breadcrumbs, lemon zest, parsley, bottarga, lemon juice, and olive oil.
Plate the pasta and garnish with bottarga peelings.