Bottarga
Sometimes called the poor man's caviar, bottarga is the roe pouch of tuna or grey mullet, and
sometimes swordfish. The roe is expertly removed from the fish and then cured in sea salt and
massaged by hand to eliminate air pockets from one to several weeks. It is then pressed and
hung to be air dried for about a month. The result is a dry hard slab, which is coated in beeswax
for preservation. In fact the length of drying is important. Make sure you buy bottarga that has been
dried for a long time for superior flavor. Bottarga has a salty flavor that reminds one instantly of the
sea. Colors naturally vary from golden yellow to darker shades of reddish brown.
sometimes swordfish. The roe is expertly removed from the fish and then cured in sea salt and
massaged by hand to eliminate air pockets from one to several weeks. It is then pressed and
hung to be air dried for about a month. The result is a dry hard slab, which is coated in beeswax
for preservation. In fact the length of drying is important. Make sure you buy bottarga that has been
dried for a long time for superior flavor. Bottarga has a salty flavor that reminds one instantly of the
sea. Colors naturally vary from golden yellow to darker shades of reddish brown.
In Italy, it is best-known in Sicilian and Sardinian cuisine but also in mainland Liguria and Calabria where it is called ovotarica. Its culinary properties can
be compared to those of dry anchovies, though it is much more expensive. Bottarga is often served with lemon juice as an appetizer or used in pasta
dishes. It can also be used as a bread topping, a salad ingredient or mixed into rice dishes. It is also great with mashed potatoes or scrambles eggs.
Bottarga is usually served sliced thinly or grated. Pare very thin slices from a block of bottarga with a vegetable peeler. It needs to be thin so that it clings
to the tongue thus extracting the maximum "salty" flavor.
be compared to those of dry anchovies, though it is much more expensive. Bottarga is often served with lemon juice as an appetizer or used in pasta
dishes. It can also be used as a bread topping, a salad ingredient or mixed into rice dishes. It is also great with mashed potatoes or scrambles eggs.
Bottarga is usually served sliced thinly or grated. Pare very thin slices from a block of bottarga with a vegetable peeler. It needs to be thin so that it clings
to the tongue thus extracting the maximum "salty" flavor.
PASTA WITH BOTTARGA
(Serves 6)
8 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 cup coarse fresh breadcrumbs
Salt and pepper
1 pound bucatini or perciatelli pasta
3 cloves minced garlic
Pinch red pepper flakes (according to your taste)
Optional: Handful grape tomatoes, cut in half
3 ounces grated bottarga, divided
3 tablespoons chopped parsley
1 tablespoon lemon juice
Heat 2 tablespoons olive oil and butter in a skillet over medium heat.
Add breadcrumbs, salt and pepper.
Saute until crumbs are golden brown. Remove crumbs from skillet and set aside.
Cook pasta in salted water until al dente.
Drain pasta, reserving some of the pasta water.
Meanwhile, heat the remaining oil in a skillet over medium heat.
Add garlic and red pepper flakes.
Saute 1-2 minutes until garlic is just beginning to brown.
Add pasta and optional grape tomatoes to skillet. Toss to coat.
Add 2 tablespoons bottarga, parsley, and lemon juice. Toss to coat.
If the pasta seems a little too dry, add some of the pasta water.
Add half the breadcrumbs. Toss again and transfer to a serving dish.
Distribute remaining bottarga over the top. Serve.
Pass remaining breadcrumbs to sprinkle over individual servings.
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