Yield: 4 servings
- 500g Celentani Valdigrano Qualità Superiore
- 80g mullet bottarga
- 200g squacquerone cheese
- Frisée lettuce to taste
- 1 spoonful squid ink
- Butter to taste
- Parmigiano cheese to taste
Cook Celentani for a few minutes in abundant salted water.
Melt 1 tablespoon of squid ink in a pan with a little pasta cooking water.
Drain pasta al dente, finish cooking in the pan with squid ink, making sure all ingredients remain creamy.
Serve with squacquerone cheese and mullet bottarga, bottarga strips and frisée lettuce.