Thursday, November 6, 2008

Something Fishy

Departures magazine has a feature in its Nov/Dec 2008 issue titled Necessary Luxuries. Mario Batali chooses bottarga along with Dom Perignon Rose 1988 and beef jerky. Not sure about the last one.

Bottarga is the salted roe of grey mullet or tuna from Sicily. You can find it here at Gourmet Sardinia in Houston. It is not meant to be cooked. Typically you grate it over salads, or pastas or over thinly sliced hot toasted bruschetta with olive oil. It can be added to risotto or fregola. As it is seafood, you don't add grated cheese. Thinly shaved slices could be added in a similar way. It seems expensive, but one chunk of it can last a very long time. Very. I use it with a couple of other strong flavors so there's a balance. At best, can be characterized by its strong and most surely acquired taste. Martha Stewart has a simple, quick recipe here.

1 comment:

Xander said...

My favorite way to use bottarga is grated on top of spaghetti with clams. I tried it for the first time at Peasant in NY, and have been replicating it at home ever since!