Dear friends and readers, in this issue of the Jesolo Journal, Nonna Rosa will teach you to prepare a tasty, easy and fast fish-based pasta: spaghetti with anchovies and bottarga.

Buy fresh anchovies at the fish market and excellent tuna bottarga, since this dish requires the use of top-quality products.


It serves 4:

  • 320 grams spaghetti
  • 350 grams fresh anchovies
  • 50 grams tuna bottarga
  • 15 cherry tomatoes
  • soft part of bread
  • peel of 1 lemon
  • extra virgin olive oil to taste
  • salt to taste
  • pepper to taste
  • parsley to taste


First, clean the anchovies, open them and remove the heads, the guts and the central bone, then rinse them in running water, dry them and cut into strips.

Fill a pot with water to cook the spaghetti and put it on; meanwhile, warm a few tablespoons extra virgin olive oil in a pan and stir fry the anchovy fillets with the grated lemon peel.

Cut the cherry tomatoes in half and keep them aside.

The tuna bottarga can be cut into slices or grated directly on the pasta.

To prepare the panure, crumble the soft part of the bread roughly and let it brown in a pan with a spoonful extra virgin olive oil.

Drain the spaghetti al dente, always keeping some cooking water, add them to the anchovies and stir fry.

Add the cherry tomatoes and, if necessary, the cooking water that you have kept aside, then the sliced (or grated) ​​bottarga, the panure, some pepper and mix the ingredients. Sprinkle with some chopped fresh parsley. Enjoy your dish! 

Jesolo journal Aprile 2022

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