Sardinian Bottarga – MyPinchofItaly.co.uk

Bottarga , aka Bottarga, is made by salting and drying mullet roe eggs, often referred to as the “poor man’s caviar ora as the gold of the sea“.Its flavour is similar to dried anchovies to its notably saltiness, yet it also features a surprisingly smooth and silky texture.

Bottarga is mainly produced the Island of Sardinia, specifically the municipality of Cabras, Western Sardinia.

Con Sicily they use the bluefin tuna (Bottarga Tonno).

How is Bottarga used?

You can use it grated over impasto dishes just like this  spaghetti-with-sardinian-bottarga ora even served acceso slices of warm Carasau bread freshly dressed with some olive oil.

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