Gourmet Recipe Portal

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BOTTARGA (GRATED)
Sardinian Caviar
DID YOU KNOW?
  A long time delicacy of Sardinia's cuisine, the practice of 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 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 almost 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.
 
RECIPES:
  Spaghetti with bottarga
  Pasta with ricotta and bottarga
  Risotto with mussels, saffron, and bottarga

Abbamele
Bottarga (grated)
Bottarga (whole)
Cold Pressed Olive Oil
Fregula Sarda
Fruttato Olive Oil
Malloreddus Sardi
Miele Amaro
Mosto D'Uva
Organic Olive Oil
Pane Carasau
Riso Sardo Carnaroli
Riso Sardo Roma
Saba
Tradizionale Olive Oil