All right, the local gourmet store was demoing bottarga this weekend. All the samples were fabulous, but the stuff was expensive. I bought a small bottle of grated bottarga because it fit my budget.
Tonight I dressed spinach ravioli with butter, garlic sauteed in the butter, crushed red pepper, grated bottarga (heated briefly in the garlicky butter), and lemon zest (thrown in at the last minute). This dish totally kicked butt.
So--what else can I do with the bottarga? I'm ready for a five-course bottarga banquet!