The bottarga (fish eggs) is a very fine food, composed by mullet or tuna eggs

27/02/2017 - This exquisite food, which is taken from dried and salted mullet or tune eggs, is produced only in some areas of our country like Alghero and Stintino in Sardinia, Trapani and Favignana in Sicily and in some cities of Calabria and Tuscany

The Bottarga (fish eggs) has a very intense taste, for its production eggs undergo a long process of drying and saltiness, then they're pressed and aged for 90 days at least, a process that make this product unique in the world.

The most common way to taste bottarga is the one to grate it on the food like is usually done with cheese or it can be eaten cutting it into very thin slices, seasoning it with a little extra virgin olive oil and pair it with some slices of toasted bread or better in a dish of pasta.

Recipe- Cauliflower with Bottarga
Ingredients: 1 kg cauliflower; 40 g bottarga; 3 peeled tomatoes, parsley, lemon juice, 1 garlic clove, extra virgin olive oil, black pepper.
Preparation: Boil the cauliflower in salted water leaving it "al dente", drain it, cut it in logs and place them in a dish. Prepare the sauce chopping up very thinly the bottarga and put it in a mixer together with lemon juice, garlic, parsley, peeled tomatoes and black pepper. When all the ingredients will be well amalgamated add the extra virgin olive oil very slowly continuing to mix. Arrange the sauce on the cauliflower and serve it.

Articolo tratto da: OIP Editorial Department