April 21, 2010
Since Paolo’s family originates from the north of Italy the region of Lombardia, bottarga was not at all consumed growing up. When we started importing it in 2002 to Montreal we have done plenty of research and followed traditional recipes as well as made our own ways of eating and preparing it.
PAOLO’S BOTTARGA RECIPE:
One of Paolo’s absolute favourite pastas is the “aglio et oglio” ( oil and garlic ) . After discovering the very particular taste of Bottarga and experimenting with it, Paolo found that by adding grated Bottarga di Muggine in his favorite recipe, and grating some on top of the finished pasta, the dish took a whole new dimension. The bottarga gave it a nice kick.
- 1/2 cup extra-virgin olive oil
- 3 cloves of garlic
- desired amount of grated Bottarga di Muggine or Bottarga di tonno
- slice the garlic and add it with the olive oil in a saucepan
- grate the bottarga into the pan and heat the oil over medium-low heat for 2 to 3 min, so that it flavors the oil (it is important to add the garlic and bottarga to cold oil to avoid burning the garlic and cooking the bottarga)
- add the strained pasta and toss it so the oil coats every strand of the spaghetti.
- add the parsley at the very end to keep its flavor and texture
- once the pasta is plated you can grate some extra bottarga for presentation.
MY BOTTARGA RECIPES:
I like to keep things simple and being a mother of two very young children, I like things done quick. I absolutely love bottarga! The Bottarga di Muggine is my favourite but I have found a recipe that made me enjoy the Bottarga di Tonno just as much.
Here are my three ways of preparing Bottarga in 30 seconds:
The first one:
- Drizzle some olive oil on top of toasted whole wheat toast and grate bottarga di muggine on top. Serve!
The second one:
- slice bottarga di muggine and place in a plate with some depth to it.
- poor olive oil on top and leave in olive oil for at least half an hour before eating.
- accompany with bread.
The third one:
- slice some bottarga di tonno, place in a flat plate.
- poor some olive oil on top, press one clove of garlic on top.
- accompany with bread
Bottarga is traditionally accompanied with garlic, red peppers, and olive oil. Even though it has a distinct flavor it can really be used with anything that requires a touch of saltiness.
I would recommend full bodied wines to pair with a recipe that contains bottarga, a lighter wine might be overpowered by the strong flavor of this ingredient.