mes macchi

A Chefs Take on: Bottarga

April 22, 2010

Bottarga Recipe by Chef Derek Dammann at DNA Restaurant

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

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 Pasta 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
  • parsley
  • desired amount of grated Bottarga di Muggine or Bottarga di tonno



Tips & Tricks on How To Pick and Store Bottarga

April 20, 2010

Bottarga di Muggine & Bottarga di Tonno

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.


All You Need To Know About Bottarga

April 19, 2010

Macchi Inc.'s Bottarga di Muggine & Bottarga di Tonno 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 online through the help of <a href="">WebDesign499</a>. 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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