Bottarga Recipes From Around The Web

Honestly, I browsed a lot in order to find interesting recipes with Bottarga over the web. This ingredient is very uncommon. But, if you like character and personality in your plate, you will not go wrong with Bottarga.

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A Chefs Take on: Bottarga

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:

• Scallops Crudo (raw)
• Micro basil
• Chili
• Lemon juice
• Bottarga

 

Cooking with the Macchi Family: Bottarga

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:

• 1/2 cup extra-virgin olive oil
• 3 cloves of garlic
• parsley
• desired amount of grated Bottarga di Muggine or Bottarga di tonno

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Tips & Tricks on How To Pick and Store Bottarga

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.

 

All You Need To Know About Bottarga

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”.

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A new client of ours: Kaizen Sushi Bar & Restaurant

I came to Montreal in September 1996 to study Interior Design at College Inter-Dec. If I had known then that this would be the city I would permanently live in, find my soulmate, form close and life long friendships and discover my endless love for Sushi, I would have arrived here earlier.

In October 1996 I was introduced, by then a class mate and today my close friend Bill, to sushi. As I was having it, I still remember that it was a shrimp tempura roll. I was amazed at how something could taste so good. I was also amazed over how they managed to mix so many different flavors in one little roll, not to mention the combination of soy, ginger and wasabi all together creating the perfect harmony and satisfaction between all my senses.

I very quickly picked up on the sushi hype and started my pilgrimage across Montreal to see what the city had to offer. My friends and I (many of them international students just like me and new to Montreal)  continuously exchanged experiences from different sushi bars and quickly made sure we went to try out the places that we hadn’t been to yet. One evening, I had this girlfriend of mine asking me, if I would like to join her for sushi at Kaizen, I said I had never been there so I would love to join her. After my evening at Kaizen my quest for the best sushi place ended. From then on I still continued going to new places that opened and many of them were remarkable but my heart was still at Kaizen and I always have to go back every once in a while.

I would say that it’s a little over a year now that I have been wondering why no sushi restaurants carries our products and what we could offer that they can’t already get. When we first started importing Bottarga, I remember Paolo saying that “this should be something that might be interesting to sushi bars and restaurants”. But then at the same time, we realized that this is not what we wanted to primarily contribute with. As time passed the thought just kept on growing in my head and I was now at the point of really wanting to have a maki roll with Prosciutto di Parma, I had by now even built an idea of what should be in this roll. I’m sure many of you are now wondering why I didn’t just try making it myself. You see, this was so important to me that there was no room for disappointment.

And then it hit me! Where else but at Kaizen. I knew of Cassady Sniatowsky through Paolo and I had seen on different occasions pictures that were uploaded on Facebook from Kaizen by him and I was amazed of the different kinds of fish that they were using and how a lot of it was seasonal and imported. I knew I was able to reach him on Twitter, so that’s what I did. I thought I was going to have to work really hard to convince him and that I would have to somewhat explain myself but that wasn’t the case. Sharp as a whip and always looking for something new and also very confident in his Sushi Chef or ‘Itamae’, Antonio, this was just another one of their continuous and ongoing experiments to outdo them selves and differentiate themselves from others by being one of the better ones and for some of us, the best.

On Halloween evening, Paolo and I went to Kaizen Sushi Bar & Restaurant to have one of the better meals I’ve had in a long time and also a very memorable one. I finally got to have sushi with Prosciutto di Parma and also with Spek, which is a slightly smoked prosciutto, but that was not even the beginning of what we had that evening. Every plate that was served were beautiful to look at, the flavors were magical to savour and the aftertaste is something that I am still holding on to as I am writing this post. I would without a doubt suggest for you to pass by Kaizen and try your Harumaki and don’t forget to let me know what you think about it.