Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.

Support the Forward

Funded by readers like you DonateSubscribe
Recipes

Spaghetti With Dandelion Greens and Cured Fish Roe

Related

Taste Testing ‘Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City’
Roman Fried and Marinated Zucchini

Spaghetti con Cicoria e Bottarga

Serves 4–6

Sea salt
1 pound dandelion greens
3 tablespoons extra-virgin olive oil, plus more to taste
3 garlic cloves, smashed
2 teaspoons peperoncino or red pepper flakes
1 pound spaghetti
¼ cup grated Pecorino Romano (optional)
1 (3-inch) piece bottarga (cured fish roe)

1) Bring a large pot of water to a rolling boil over high heat. Salt the water. When the salt has dissolved, add the dandelion greens and blanch until tender, about a minute. Transfer to a colander to drain. Allow the dandelion greens to cool, about 10 minutes, then squeeze out any remaining water and coarsely chop the greens. Set aside.

2) Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the garlic and cook until just golden, about 5 minutes. Add the peperoncino and cook until fragrant, about 30 seconds. Add the dandelion greens and cook until the leaves darken, about 10 minutes.

3) Meanwhile, bring a large pot of water to a boil over high heat. Salt the water. When the salt has dissolved, add the pasta and cook until al dente. Drain and transfer to a large serving bowl. Add the dandelion greens and Pecorino Romano (if using).

4) Toss well, adding additional olive oil if desired.

5) Divide the pasta among individual plates and grate bottarga to taste over each serving.

Reprinted from “Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City.” Copyright © 2016 by Katie Parla and Kristina Gill. Photographs copyright © 2016 by Kristina Gill. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Engage

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.