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Located in:Meats/Seafood, Tuna
Once referred to as "poor man's caviar", bottarga is the salted, pressed and dried roe of tuna. This specialty of southern Italy is harvested from the tuna, then salted and massaged by hand for several weeks. It is then pressed and sun- dried for up to two months. Bottarga has a salty flavor that reminds one instantly of the sea. This bottarga is pre-grated and sold in a 50g jar. While 50g may sound small, a little bottarga can go a long way. Sprinkle some over spaghetti and toss with olive oil and red pepper flakes for a delicious entree. Use your imagination - serve it as a bread topping, salad ingredient, or in rice dishes.
Bottarga (grated)
By Roger from Laguna Beach CA on 4/9/2008
Cons:
Dehydrated like, Dry texture
Best Uses:
pasta
Describe Yourself:
Foodie
Bottom Line:
No, I would not recommend this to a friend
I am use to the block form of Bottarga where I can shave off the requried amount and it maintains its moisture and softness. This grated form was too dyhradted and grainy compared with the pressed block form.
I love Bottarga
By BunnyEats from San Francisco, CA on 2/29/2008
Pros:
Flavorful, Reasonable
Cons:
Bitter
Best Uses:
Pasta Dishes
Describe Yourself:
Chef, Food Critique, Frequent Diner
It is very hard to find Bottarga. I was very happy to find Tuna Bottarga on igourmet but I strongly believe that Bottarga made of mullets are superior - without bitter finish.
a little goes a long way!
By cabsavvy
from Los Angeles, CA on 7/17/2007
from Los Angeles, CA on 7/17/2007
Pros:
Flavorful, High Quality
Best Uses:
Hors d'oeuvre
Describe Yourself:
Foodie, Health Conscious
Bottom Line:
Yes, I would recommend this to a friend
this little jar packs quite a punch of flavor! my favorite use so far has been with a scallop salad... i lighly saute scallops in lime juice and a bit of chayanne pepper them whilst still warm mix with a little mayo and serve on top a salad of frisse and diced cucumber then sprinkle the Bottarga on top (not too much). yum!