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Bottarga: what it is and how it is used in cooking
Bottarga is a product that is widely used in the kitchen by lovers of fish and strong flavours. It is obtained from fish eggs, which are salted and dried using traditional processes. The fish from which it is made are mullet, from which the most popular type is made, or tuna.
The production process of the bottarga is very simple: the egg bag is extracted from the female fish and washed to remove impurities. It is covered with sea salt, turning the bags daily and periodically replacing the salt. It is pressed and finally dried.
Bottarga is a protein-rich food with a high omega-3 content and an intense aroma that tends to enhance any food, from starters to main courses.
Tuna bottarga
Tuna Bottarga Its colour is pink and varies from light to dark. It is considered less valuable than the quality produced by mullet and its flesh is firm, with a strong flavour.
The weight can exceed one kilo in a tuna weighing more than 100 kg, whereas mule tuna are known to be smaller. Quality varies depending on the type of tuna used, the nature of the roe when the fish is caught and the way it is prepared.
The quality produced by bluefin tuna has been recognised by the Ministry of Agricultural, Food and Forestry Policies as a traditional Sicilian food product. Yellowfin tuna is the most widely produced, although it is considered to be of somewhat lower quality.
Mullet bottarga
It has an amber colour and firm flesh. The taste of mullet bottarga is strong and salty, with an aftertaste somewhat reminiscent of almonds. Compared to the variety obtained from tuna, it is more valuable and slightly more expensive.
It is mainly produced in Sardinia, in the provinces of Cagliari, Tortoli di Sant'Antioco, Merceddi di Terralba and the best known is the one produced in the pond of Cabras.
This bottarga is also produced in Orbetello in Tuscany.
How do I cook spaghetti with bottarga?
Bottarga In fact, is recommended to eat this food raw to better enjoy its taste. A popular dish is spaghetti alla bottarga. It can be prepared with tuna or mullet.
This dish is not very elaborate and brings out the full flavour of the eggs. The food is simply grated onto the spaghetti.
Ingredients
Spaghetti 320 g
Mullet bottarga25 g
Extra virgin olive oil 40 g
Shallot 35
Lemon peel 1
Breadcrumbs 40 g
Extra virgin olive oil 20 g
Recipe
- peel the lemon and cut it into strips
- finely chop the shallot
- Pour extra virgin olive oil and breadcrumbs into a pan to prepare the breading. It should be golden brown.
- Boil the water for the pasta, but with little salt.
- Pour a little oil into a pan and add the chopped shallot. Allow it to develop its flavour over a low heat for 2 to 3 minutes.
- Allow the lemon peel to season for a few moments.
- Take a ladleful of hot water and pour it into the pan with the sauce. Continue cooking for another 10 minutes. Cook the spaghetti in the salted water.
- Halfway through cooking, pour in the spaghetti and let it finish cooking directly in the pan with the sauce.
- Remove the egg layer with a small knife and grate it directly onto the pasta. Add the breadcrumbs and mix. Decorate as desired.
Where to buy bottarga?
Bottarga is a high quality foodstuff and its cost is therefore quite high. In our shop you will find delicious pure bluefin tuna roe and mullet roe in various sizes.
You can order products directly from home and receive our foodpoints.
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