Home Cooking 3

Stand back, I've got bottarga and I'm not afraid to use it!

little big al | Feb 29, 201207:47 AM

Except I'm not sure how. I was able to convince the counter woman to cut me off a small chunk ( about an ounce, or ten bucks worth) of tuna bottarga. Should I just grate it over some pasta ali olio or what?I've been curious about it ever since attending a great food fair in Certaldo, Italy, where the truffle folks and cheese people were giving out free tastes, but the bottarga man was only giving out free smells.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment