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what to do with battarga?

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what to do with battarga?

c
coll | | Dec 18, 2004 02:50 PM

A chef I know keeps giving me chunks of Battarga wrapped in wax (some kind of Italian fish roe, I think preserved in salt). The previous chef apparently had a thing for it and overstocked before he departed. I've grated it into salad and rice, and served it on crackers with oil and pepper per his instructions, now he gives me ANOTHER one for Christmas, does anyone have any experience with this stuff?? I don't know if it's some kind of Italian comfort food, personally I'd rather have caviar, but it would be nice to put out with all the other fish on Xmas Eve.

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