Bottarga Gold, Mullet Roe
Bottarga, salted and dried mullet fish roe, is extremely rich in protein and Omega 3s. Color ranging from gold to amber, depending on aging, with a firm but gentle salty flavor.
Bottarga is most often served thinly sliced or grated. It can be sprinkled over pasta, risotto, salads, and bruschetta.
Sold by unit, average weight per unit is 4oz.
Spaghetti Alla Bottarga
8 Tbsp Nuestro extra-virgin olive oil
1 Tbsp dried red pepper
2 cloves garlic
1 lb spaghetti
1/2 C finely chopped parsley
6 oz Bottarga Gold, very thinly sliced with mandolin or small peeler
2 lemons, zested
1 Tbsp Nuestro Carisma extra-virgin finishing oil
Heat 6 quarts of water to boil and add 2 Tbsp salt.
Cook spaghetti according to package instructions until just al dente. Drain.
In a 12- to 14-inch sautée pan, heat olive oil, red pepper, and garlic over low heat until fragrant, or about 2 minutes. Remove from heat.
Add pasta to oil mixture and add parsley. Toss to mix well over medium heat and pour into warmed serving bowl. Shave Bottarga over pasta, drizzle with finishing oil, sprinkle with lemon zest, and serve immediately.
Recipe courtesy of Mario Batali