If you follow us on Facebook, you know we have a big business crush on Quinciple! They just featured our Spaghetti con Bottarga recipe, as well as some of Beatrice’s thoughts from a recent chat with Kate, in their Sift Magazine.
“Do you ever wonder where the best chefs in the city get their Italian ingredients? Chances are, from Beatrice Ughi, president and founder of Gustiamo, which imports the top names in Italian food products, such as pasta, tomatoes and olive oil, which has appeared in past Quinciple boxes.
Ughi has developed a reputation as tastemaker and sells to restaurants like Del Posto and Franny’s. She only brings in products that pass her muster, and finding the right products can take awhile. A few years back, when she was looking to bring on a new pasta producer, it took her three years to find the right one. ‘When I work with a producer, it’s like a marriage,’ she says. ‘It’s a lot of work on both of our parts, so I want it to last, and that means taking my time.‘
Quinciple: Name three things that you always have in your fridge?
Quinciple: What’s your favorite thing to cook right now?
BU: The great thing about high-quality ingredients is that you don’t have to work very hard to make them taste good. They are delicious on their own, which makes cooking very simple. The other night a sauteed a little bit of zucchini with some red rice and olive oil and it was delicious.
Click here check out Sift’s complete interview and recipe.
1 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
6 ounces bottarga (mullet roe), grated
Juice and zest of 1 lemon
1/2 cup capers
1 teaspoon chile flakes
Salt and freshly ground pepper
1 pound spaghetti
1 cup chopped parsley
1. In a medium bowl, combine the olive oil, garlic, bottarga, lemon juice and zest, capers and chile flakes. Let sit for at least 10 minutes.
2. Bring a large pot of water to a boil. Salt the water generously and add the pasta. Cook according to the package instructions, about 10 minutes. Drain the pasta thoroughly.
3. In a large bowl, toss the pasta and the parsley with the olive oil-bottarga mixture. Season generously with salt , divide between bowls and serve.