mes macchi

Bottarga Recipes From Around The Web

April 23, 2010

Bottarga Recipes

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

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 RECIPE:

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.

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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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.

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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