April 22, 2010 |
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Derek Dammann from Restaurant DNA created this mouth watering plate with Bottarga. I can just imagine the different flavors mixing altogether in my mouth.
The delicate presentation, makes it look like a painting. A very summery dish, to try at DNA, or at home!
Here are the ingredients:
April 21, 2010 |
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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.
Ingredients:
April 20, 2010 |
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Bottarga di Muggine & Bottarga di Tonno
I’ve gathered with time a few tips and tricks about Bottarga. Here they are:
1. Storage tips: Preferably refrigerate the Bottarga but not at all necessary. Although, once the package opened, keep it in the fridge.
2. Shelf life: Bottarga is so easy to store, from the day of packaging the “the best before” is five years! Yes, yes! Five entire years! Even when opened it can be kept for a couple of years in fridge. Not bad?
3. Serving it: Bottarga can be sliced with a knife, chopped and grated.
4.Freshness: Bottarga should be firm but not rock hard. The salt should not over power the flavor of the bottarga, there should just be a hint of salt in it’s flavour and it should be gentle on the palate. The bottarga should not be dry but moist an creamy in flavour.
5. Authenticity: If you want the authentic product it is always good to make sure that ou can see somewhere on packaging that the product is made and packaged in Sardenia.
April 19, 2010 |
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Not many people in North America know about this product. I have to admit, that neither did I before starting working in the food business.
The Phoenicians were the first to produce bottarga and it was the Carthaginians who helped this product to be known through out the Mediterranean.
It was first documented by Bartolomeo Platina in 1386. In his words: “ I do not remember eating anything more exquisite” , “an honest enjoyment that is healthy for you”.
Until the 1970’s bottarga was considered “The poor man’s food” but today it’s considered as the “Gold of Sardinia”.
April 16, 2010 |
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Not being a chef myself, I am always very amazed at what chefs can create with a few  ingredients. I visited a few of my favorite blog/websites to see what the owners have created with prosciutto.
Here are the results of my research! Enjoy!
By La Tartine Gourmande:
By Donna Hay:
By Smitten Kitchen:
By Traveler’s Lunch Box:
If you know of interesting prosciutto recipes, or have  your own, don’t hesitate to post the links in reply to this message.
If you ever try any of ther recipes above, please let me know if it tastes as good as it looks! I will be trying a few myself. And I will update you on the matter.
Have a great week-end!
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