Recipe idea

1. Boil some lightly salted water in a large saucepan. Dip the spaghetti and cook according to the time indicated on the package.

2. Using a paring knife, remove the wax and the membrane of a half-butargue. Then, slice the finest possible endargue (with a thrifty, a mandolin, or a paring knife). Book on a plate. Grate the zest of lemon on it. Squeeze the juice of the fruit and reserve.

3. Peel and chop three cloves of garlic. Rinse and dry the sage leaves, chisel the large ones and keep the small ones whole.

4. Drain the spaghetti and put in a bowl. Pour a drizzle of oil into the still hot pan of the pasta, add the garlic and sweat for two minutes, stirring. Add three pinches of Espelette pepper. Stir, spaghetti and lemon juice and mix well to bind. Add the flakes of lemon juice, mix, sprinkle with finely chopped strawberries and serve immediately.

1. Break the eggs in a terrine, mix energetically and season to taste without too much salt, the Boutargue bringing already salty notes.

2. Preheat the olive oil in a skillet, pour the eggs and cook over low heat, turning constantly, until the eggs take. (The scrambled eggs must be unctuous and sparkling, for this they must be cooked at low temperature so that they cook gently.)

3. Using a paring knife, remove the wax and the membrane with a half-butargar. Then, slice the finest possible endargue (with a thrifty, a mandolin, or a paring knife).

4. Toast the slices of bread, spread the scrambled eggs still warm, put the chopped endargue chips, sprinkle with the grated endargue, pepper, sprinkle with fresh herbs and serve immediately.