Bottarga

[dopey]

Anyone have any good recipes for Bottarga? We came back from Italy with two jars (this is the loose kind, not the whole sacs encased in wax). I know of the classic Sardinian pasta dish, which is why we got it, but a good recipe for that would still be helpful. My wife added some to scrambled eggs for a quick dinner one night which was good in a weird way and got me thinking that there must be lots of other uses.

 

[philosophe]

I had a wonderful dish of fresh chitarra with shrimp, lemon zest, and a sprinkling of bottarga last week. Have you found bottarga for sale in reasonable amounts at an American shop? I've only seen large slabs.

 

[dopey]



I had a wonderful dish of fresh chitarra with shrimp, lemon zest, and a sprinkling of bottarga last week. Have you found bottarga for sale in reasonable amounts at an American shop? I've only seen large slabs.

I haven't really looked in the U.S. other than casually and unsuccessfully. What we bought in Italy was jarred and kosher certified (and as I mentioned, the eggs are loose rather than pressed together (though they are clumpy). I would not try to bring a large slab through customs.

 

[foodguy]



I haven't really looked in the U.S. other than casually and unsuccessfully. What we bought in Italy was jarred and kosher certified (and as I mentioned, the eggs are loose rather than pressed together (though they are clumpy). I would not try to bring a large slab through customs.

are they actual eggs, are is this the pre-grated bottarga? since the sacs are dried intact, i have a hard time picturing the individual eggs ... that said, the pre-grated is good stuff as long as you use it quickly and really convenient (grating bottarga can be like grating mahogany). the typical dish is spaghetti with garlic and olive oil and parsley, lots of bottarga sprinkled over top. but it makes a good garnish for other slightly bland foods (it's mainly a kind of sea/salty flavor).

 

[dopey]



are they actual eggs, are is this the pre-grated bottarga? since the sacs are dried intact, i have a hard time picturing the individual eggs ... that said, the pre-grated is good stuff as long as you use it quickly and really convenient (grating bottarga can be like grating mahogany). the typical dish is spaghetti with garlic and olive oil and parsley, lots of bottarga sprinkled over top. but it makes a good garnish for other slightly bland foods (it's mainly a kind of sea/salty flavor).

They are individual eggs. It does not look like shavings. I have had both kinds served to me in Rome.
I also had it served with halved cherry tomatoes recently. That seemed an odd addition to me, but it is consistent with one recipe I have seen once I started looking for them.

 

[why]

I've always eaten it with that Sardinian flatbread (pane carasau). Those water crackers (or whatever they're called) are probably a decent substitute. For what it's worth I've never seen Sardos do anything else with it, but this has always been outside of Sardinia and at picnics and such.

I'd imagine it's good on most pasta/bread. Scrambled eggs sounds really weird.

 

[dopey]



I've always eaten it with that Sardinian flatbread (pane carasau). Those water crackers (or whatever they're called) are probably a decent substitute. For what it's worth I've never seen Sardos do anything else with it, but this has always been outside of Sardinia and at picnics and such.
I'd imagine it's good on most pasta/bread. Scrambled eggs sounds really weird.

Foodguy described the classic recipe and that is how I have had it served to me many times in Rome and in the one place I found it in NY (a second promised they would have it, but they never do) - once with the cherry tomatoes.
Plain on crackers seems normal - it is basically just fish eggs. With scrambled eggs isn't that different than lox and eggs or caviar and eggs. It is just a way to add salt and a little brininess to an otherwise flat, round flavor.
I will say, though, that the classic recipe strikes me as perfect and that it obviously got to be a classic for a reason. I was hoping there is another classic use or two that I just didn't know about.
I will finally get to try making it Sunday night.

Edit: Mario Battali's version is the classic (note that you can follow the link to more about his restaurant version, which is slightly different).

Here is another version that might be good, but seems a little over-egged compared to the classic. After I do the first one a few times I might try this one.

 

[romafan]

I see that Gustiamo now has sicilian bottarga di tonno as well as sardinian grey mullet roe. suggested serving is what people have been discusisng (crackers, pasta, eggs)

http://gustiamo.com/cgi-bin/front_end/prodotto?id=147

 

[foodguy]

and i'll endorse gustiamo as a really good source of italian products. if you don't live someplace with a great italian deli, this is your best bet for most products.

 

[dopey]

My wife gave away our unopened jar to someone who just came through cancer surgery. I will assume there is some particular cosmic signifcance to fish eggs, but even if there isn't, it was a nice thing to do. It made him happy.

 

[dopey]

 

[foodguy]



because they're muggine not tonno. plebe. what's next, brown suits?

 

[dopey]



because they're muggine not tonno. plebe. what's next, brown suits?

I think mullet is the more expensive of the two, no? It is on Gustiamo.

 

[foodguy]

damn, now you're expecting me to research my jokes? what's next, spell-check?

 

[dopey]

Ha - I had looked at that last week.