Tagliolini with sea bass and bottarga
Tagliolini spigola e bottarga
€18
Costa Paradiso · Rome
- Cereals containing gluten
- Eggs
- Fish
Nutrition
- Protein25%
- Fat36%
- Carbohydrates40%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Thin ribbon pasta served with pieces of sea bass and grated cured fish roe.
- Cuisine
- Italian
Typical ingredients
- tagliolini
- sea bass
- bottarga
- olive oil
- lemon
- parsley
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
About the classic tagliolini. This venue serves its own version.
- Origin
- Italy
Read more
Tagliolini (Italian: [taʎʎoˈliːni]) is a type of ribbon pasta, long like spaghetti, roughly 2–3 mm (3⁄32–1⁄8 in) wide, cut from a sheet of dough similar to tagliatelle, but thin like capellini. It is a traditional recipe in the Molise and Piedmont regions of Italy.
Excerpt from the Wikipedia article “Tagliolini” · version used · CC BY-SA 4.0
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