Bucatini alla bottarga e salvia

Bonjour à tous !  Aujourd’hui je vous propose une recette italienne, un peu fond de placard / rapide à faire mais qui s’est avérée délicieuse. En arrivant ici, j’ai acheté de la poutargue en poudre (on en trouve au thon, mais ici elle est au mulet) que l’on peut utiliser pour cuisiner des pâtes. Depuis je la garde de côté, et je l’utilise quand je veux me faire un plat un peu original et gourmand rapidement. D’avance excusez-moi pour la qualité des images, j’ai eu du mal à régler la lumière dans ma cuisine couleur orange de nuit !

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Hello everyone! Today I’m giving you an Italian recipe, kind of a store cupboard and easy one, but that turned out to be delicious. When I arrived here in Italy, I bought some powdered roe (you can find some from tuna, but this one is from mullet) that can be used to cook pasta. Ever since then, I keep it apart, and use it when I want to cook quickly an original and gourmand dish. Please excuse me for the photos of poor quality, I had trouble fixing the light in my orange-coloured kitchen by night!

Scoozi: Italian restaurant in Saigon

I discovered the most delicious Italian restaurant in Saigon; Scoozi.
The name does not look particularly Italian, apart from the fact that it sounds like “Sorry” (scusi).
Just at the entrance of the restaurant, there is a wood-fire oven. You can eat around it outside or inside (the restaurant is in the corner of a big building).

In my cupboard (part 2)

Today, I will finish those two posts with the key food I always have in my cupboard: