Bottarga the Mediterranean Caviar

Bottarga is one of the true gastronomic gems to hail from Italy. It is a very simple product born out of the need in pre-refridgeration days to preserve food using salt. Bottarga is the egg sack of certain marine fish. The roe is prepared by salting, pressing and drying for up to 6 months in cool well aired rooms. There are two types, Bottarga di Tonno (Tuna) and the more prized Bottarga di Muggine (gray Mullet). Tuna bottarga is mostly produced in Sicily (it is sometimes referred to as Sicilian Caviar) where the now much declined Tuna fishery is based. It is gray in color and has a stronger, saltier more robust flavor than that of the gray Mullet. The best examples of mullet bottarga come from Sardinia. Colors naturally vary from golden yellow to darker shades of reddish brown. So using sea salt, the roe is cured and dried to perfection, then waxed to prevent further drying and exposure to light.  Waxing also prevents contact with foreign matter. For the novice, it appears quite unique, odorless, and may look like a flat waxed sausage. But once the wax is removed, your taste buds will discover one of the most flavorful marine products. Suggested serving and setting for Bottarga Bottarga is generally eaten as an appetizer. Slice Bottarga thin, then squeeze lightly to remove the wax. Serve Bottarga with a touch of olive oil and lime, accompanied by crackers and green olives. Suggested spirits include: Arak, Pernaud, Vodka, or fig liquor.

Bottarga Pasta Recipe 2 good handfuls of pasta – spaghetti works great here 1 clove of garlic, finely minced 1 handful of fresh flat leaf parsley, chopped bottarga to taste – about 2 tablespoons really good olive oil – about 5 tablespoons