Bottarga

Bottarga di Muggine is an ancient delicacy here in Sardegna. Bottarga di Muggine is the egg sack (roe) of the Grey Mullet fish. There is also Bottarga di Tonno (from the Tuna fish, but this is not as highly regarded). The Bottarga di Muggine is a prized product here and is boasted on the menus.

Bottarga was created due to lack of refrigeration and Sardinian fisherman were never ones to waste any part of the fish! Once the fish is caught, the egg sack is carefully removed (so as not to pierce the sack). The egg sack is then salted, pressed into an oblong shape and dried. As it dries, it becomes a darker brown (nearly black) color, and when very dry, it can be grated onto pasta. Bottarga is often enjoyed in pasta or as an antipasta- sliced thinly and drizzled with extra virgin olive oil and lemon juice.

I had the good fortune to try Bottarga di Muggine today! I enjoyed it in the simple and classical preparation over spaghetti (see recipe below). The taste was delicate, a bit sweet and slightly fishy but not overpowering.

Spaghetti with Bottarga

Extra Virgin Olive Oil

Garlic, sliced thick

Crushed Red Pepper 

Bottarga, crumbled

Lemon Juice

Parsley, chopped

Spaghetti

Bottarga, thinly sliced to garnish

1. Cook spaghetti until al dente

2. Heat large pan to medium, add olive oil, garlic and red pepper flakes

3. Add bottarga crumbles and cook until firm (a few minutes)

4. Add cooked and drained pasta

5. Add lemon juice and parsley and toss all together

6. Serve in large bowls and top with thinly sliced bottarga

BUON APPETITO!