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Bottarga (grey mullet roe) and Pasta - any thoughts

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Bottarga (grey mullet roe) and Pasta - any thoughts

MMRuth | Feb 4, 2006 02:30 PM

My MIL had pasta with Bottarga last night, and after eating four plates of it (she is of course, glamourously thin), called to recommend it to us. Managed to track down Bottarga in Little Italy, and am now torn between the different preparation methods I've read -

MIL's host - infuse olive oil with sliced bottarga and garlic for a couple of hours, strain, heat olive oil, toss with cooked pasta and serve with shaved bottarga

Italian Country Cook Book (Rogers Gray) - saute garlic, parsley & hot chile flakes, toss with drained pasta, grated bottarga, then serve with some grated bottarga on top & lemon juice. (calls for 10 oz bottarga, 9 oz pasta, for 6 people)

Marcella - saute onions/scallions in butter & salt, add to drained pasta with additional butter, parsley, grated lemon peel, optional chili pepper and "ground" bottarga (method - slice paper thin & chop as fine as possible down to fine soft grains). (calls for 1 oz bottarga, 8 oz pasta, for two people)

TIA. BTW - I have up to 4oz of bottarga and there are just two of us

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