Half pack of fusilli pasta
2 tablespoons virgin olive oil
2 chopped green onions
1 tablespoon sweet paprika powder
7-8 cherry tomatoes
1 clove of garlic cut into thin slices
1 bourbon’s shot
Juice and zest of half lime
7-8 slices botargo and 2 tablespoons grated botargo
Freshly ground black pepper and chopped dill for serving
Boil the fusilli pasta, al dente in plenty of salted water. In a frying pan pour the olive oil and sauté the onions, garlic, cherry tomatoes and paprika powder to bring out their aromas. Quench with bourbon and wait for the alcohol to evaporate. Add the juice and zest of lime and fusilli pasta and mix well. Serve on two plates. Divide the slices of botargo and sprinkle with the grated botargo, freshly ground pepper and dill.
Enjoy while it’s still warm.
A recipe by chef Spyros Kitsinelis