Bottarga-grated Caviar - Design Dolce Vita

Bottarga-grated Caviar
[FS1009]

$23.00

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Bottarga is salted, pressed and dried grey mullet roe. This ancient tradition has been kept by Sardinian fisherman and is now brought to your kitchen. Whether shaved, sliced, chopped or grated, a small amount of Bottarga provides a world of flavor. Bottarga is perfect served on salads, with simple pastas or sprinkled on a fish fillet.

PRODUCT SPECIFICATIONS:
Product Net Wt.- 2 1/2oz
Dimension: H 3 ¼”/W 2 ½”/D 2 ½”
Unit Wt. 1/2lb
Appearance: Golden with a crumb-like texture

DID YOU KNOW:

A long time delicacy of Sardinia’s cuisine, the practice od salting, pressing and drying the roe sack is a closely guarded tradition of the Sardinian fisherman.
Collecting the roe sack requires immense skill; the fish must be sliced open without touching the pectoral fins where the eggs develop. The light filmy sack which encloses the eggs must remain intact or the Bottarga will not age properly.
Bottarga can be made from the roe sack of the other fish including tuna. The grey mullet Bottarga is distinctive for its golden color and milder, less “fishy” flavor.

CHEF TIPS:

It is important to avoid cooking the Bottarga as it will alter the delicate flavors-treat as a condiment and use it to flavor a near finished dish.
The most common use of Bottarga is the infamous Spaghetti alla Bottarga-which is simply pasta tossed with extra virgin olive oil, garlic and a sprinkling Bottarga.
Top your favorite fish fillet or seafood risotto with Bottarga for a quick flavor kick.
For an exotic twist, toss greens with extra virgin olive oil and sprinkle with a pinch of Bottarga.
Molloreddus con Bottarga di Muggine (Sardinian teardrop pasta spinkled with pressed mullet caviar)