Bottarga is sometimes called poor mans caviar. It is the poach/roe of Tuna or Grey Mullet. It is briefly cured in sea salt then dried ( sun or airdried). The result is a dry hard slab. Bottarga is know by many names in Europe but in Italy, it is most popular in Sicilian and Sardinian Cuisines. Culinarily it can be compared to anchovies.
When eaten at first the texture in the mouth is slightly waxy but when it melts the flavour begins to open up. A soft creaminess, a delicate fishy, briny, warm and spicy flavour pervades and then lingers. It is curious and textural and delicious.
Our Bottarga is from thin lipped Grey mullet fished from the waters of Cabras, a lake of the western shore of Sardinia. This area is most famous for it's Bottarga production, most of it being sold in the region or within Italy itself.
Once addicted you can eat it with anything ...but here are some suggestions.
It is most commonly used sliced very thinly or grated. It can be sliced and served on bruschetta with lemon, garlic and olive oil, shaved over warm cannellini beans or green salad. Infused into butter to add to any dish, serve shaved with Buffallo Mozzarella or even scrambled egg. Try heating some olive oil, lemon zest, garlic and chopped parsley. Add some warm pasta and shavings of Bottarga before tossing with a little lemon juice. ..a classicly delicious dish. It produces a lovely almost creamy texture when it is tossed through warm pasta. Give it a try
|This product was added to our catalog on Tuesday 14 July, 2009.