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Mauro Uliassi’s Bottarga, Pistachio & Rosemary Rigatoni


This dish is big in flavour but light on the stomach. Its sauce is a light emulsification of fish stock and flavoured olive oil, the essence of the sea accented with the robust punctuation of bottarga, lifted with chillies and rosemary. and textured with pistachio. It leaves the palate awakened and primed. The only problem is what to eat next.  See for yourself here.

– Jacob Richler


Flavoured oil:

  • 250 ml (1 cup) Italian extra virgin olive oil
  • 2 hot red chili peppers
  • 6 garlic cloves, peeled, halved lengthwise, germ removed
  • 3-4 sprigs fresh rosemary


  • 240 g (9 oz) top-quality Italian mezzi rigatoni
  • 200 ml (3/4 cup) fish stock
  • 100 ml (1/3 cup) clam juice
  • 60 g (2 oz) Italian bottarga di muggine (grey mullet bottarga), minced
  • 2 tbsp. pistachios toasted and chopped
  • Sea salt

METHODTo infuse the oil, combine olive oil, chilies and garlic in a small saucepan on low heat. When the garlic is bronzed – about 5 minutes – remove from heat and carefully submerge the rosemary in the hot oil. Set aside to cool. Then, place saucepan back on low heat until the garlic and herbs begin to sizzle. Immediately strain through a fine mesh sieve into a heatproof container. Discard solids and set oil aside.

To finish, begin cooking the pasta in a large saucepan full of boiling salted water. Meanwhile, heat a large non-reactive skillet on medium heat. When the pasta is still very firm and about half-cooked drain in a colander. Add 50 ml (1/4 cup) of the infused oil to the skillet, along with the drained pasta and toss to coat. Combine fish and clam stock and – reserving about 50 ml (1/4 cup) – add to the skillet. Bring to a boil and continue cooking pasta, tossing frequently, until al dente. With tongs or a slotted spoon remove pasta and divide between four warm bowls. Lower heat under the skillet, add 2 tbsp. bottarga and some of the stock, and stir until emulsify. Distribute sauce evenly over the pasta. Follow with the pistachios and more bottarga.

Season to taste and enjoy at once.

Uliassi chef
MAURO ULIASSIBy transforming his small beachside café Uliassi into one of Italy’s top twenty restaurants, Mauro Uliassi has received two Michelin stars and won huge amounts of respect from his peers. His ability to recreate the smells and scents of his life and turn them into incredible dishes has resulted in a sensory eating experience like no other.
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