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‘La
Bottarga’ (air dried caviar) or Cured Caviar is a rare delicacy that adds a
refined flavor experience to Italian, French and other Mediterranean dishes.
In Italy bottarga is derived from mullet, tuna or sometimes swordfish,
and then processed by salting, pressing and sun drying it. It is called Boutargue in France, and Botargo in North
Africa. A similar product in Japan
is called Karasumi, which is also derived from the mullet fish. The Japanese product is then desalted
by soaking it in fresh water before drying. Sparkling Vermentino, Champagne, premium vodkas, and red or black Mediterranean wines make fine
accompaniments.
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Bottarga
di Muggine
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Sarda
Med Direct
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Spaghetti alla Bottarga 4 ounces bottarga |
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Prepare the sauce: Remove the skin from the
bottarga
and slice into pieces. Place the butter along with the bottarga in
a blender or food processor and blend until very smooth. Remove from the
blender, add a large pinch of pepper and refrigerate in a glass or
crockery bowl, covered, until needed.
Cook the pasta in salted water for 10 minutes..
Meanwhile, remove the bottarga butter from the refrigerator,
cut it into pieces and place it on large serving platter. When the pasta
is ready, drain it and transfer to the prepared platter. Mix very well to
melt the butter completely. Sprinkle with parsley and mint, mix again and
serve. |
Sarda Med Direct offers superior quality
Sardinian Bottarga at the best prices to restaurants, gourmet and specialty
shops. Ask about our Wholesale and
restaurant discounts. Sardalia
Gourmet Line Bottarga and other exquisite Sardinian gourmet products are
available for private labeling.
