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.

The reason I picked these three recipes to share with you, is because I found the combinations of flavors interesting. I will try them myself, and will let you know how it goes. If you do try any of them, let me know! I would love to read what you think about them.

THREE BOTTARGA RECIPES FROM AROUND THE WEB:

By Nibble Dish:
BRUSCHETTA WITH BOTTARGA (AVGOTARAHO)
http://www.nibbledish.com/people/Elina/recipes/bruschetta-with-bottarga-avgotaraho

By No Recipes:
PASTA CON LA BOTTARGA E WASABI
http://www.norecipes.com/2009/07/06/pasta-con-la-bottarga-e-wasabi-recipe/

By Gourmet Traveller:
MALLOREDDUS WITH PRAWNS AND SMOKED BOTTARGA
http://gourmettraveller.com.au/malloredus_with_prawns_and_smoked_bottarga.htm

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

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

Preparation:

• 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.

Buon Appetito!

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”.

The market for bottarga has been in constant growth, with its main marketing being in Italy, France, Germany, Japan and Spain.

It’s also showing a lot of growth in North America but the product is still by far an unknown delight.
The main cities of bottarga production in Sardidnia are Alghero, Carloforte, Sant’Antioco, San Teodoro, Cabras, Portofino, Cagliari and Tortoli.

You can also find bottarga manufacturers in Sicily, Calabria, Provenza, Turkey and Tunisia.

With this being said, Sardinia is the historical area of production of bottarga and to guarantee authentic crafted bottarga, your best bet is to buy from a producer based in Sardinia.

The bottarga is made from grey or red Mullet roe ( Bottarga di Muggine), Tuna (Bottarga di Tonno) and sometimes even from swordfish.

At Macchi Inc. we offer the one made from red mullet and tuna.

The red mullet is an abundant fish in the mediterranean and is found as far as the waters in Japan and Australia, but the best quality mullets and the most skilled craftsmanship is found in Sardinia.

Bottarga is made from the “roe pouch” of the tuna or the red mullet, the eggs are carefully removed, washed, purified and salted. It is massaged by hand to eliminate air pockets and then cured in seasalt for a few weeks. It is then coated in beeswax ready for preservation.

The bottarga di muggine ( mullet ) has an excuisite flavour that is a cross between salted fish roe and an after taste of bitter almonds.

The bottarga di tonno (tuna) has a slightly more intense flavor but they are both an extraordinary and unique experience in taste and can not be compared to anything you’ve ever tasted before.

At Macchi Inc. we import our bottarga from a sardinian based company called Sarda Affumicati.

I personnally tend to prefer the bottarga di muggine, while Paolo loves the bottarga di tonno.

If you’ve tried bottarga, let me know which is your favorite. I am curious to know.