traditional ingredients
a peek into the Sardinian larderBottarga
Bottarga is probably one of the most prominent but lesser known Sardinian
products. Put simply Bottarga is sun dried tuna or mullet roe (fish eggs).
The roe sac is salted and pressed between wooden boards to form its shape
and then dried for several months. Depending on the pressed form the Bottarga
is either grated for use within pasta dishes or sliced like a ham and
eaten with either bread or on salads.
Bottarga has a particularly subtle flavour that is slightly salty and
slightly fishy (if you like anchovies you will probably be a fan of this)
and has a dry texture when served cold and is slightly sticky when served
hot.