Cagliari, Sardinia

Bottarga is the roe sack of the grey mullet that has been cured in salt then pressed and air dried.  In the final stage of production the dried bottarga is wiped with Vernaccia, the local white wine. This ancient tradition has been kept by Sardinian fisherman and is now brought to your kitchen by Icnussa Imports. 

Whether shaved, sliced, chopped or grated, a small amount of bottarga provides a world of flavour. We recommend serving on salads, with simple pastas or thinly sliced on crostini or simply drizzled with extra virgin olive oil.

It is important to avoid cooking the bottarga as it will alter the delicate flavor – use this delicacy as an enhancement to flavor a near finished dish.

Use shavings of bottarga to enhance a seafood salad or simple crostini.

QUICK RECIPES

Spaghetti with sea urchin roe and bottarga

DOSES
For 6 persons: 600 gr of spaghetti or alternatively Sardinian gnocchi, butter, bottarga, sea urchin roe , salt.

PREPARATION
Melt the butter in a pan, sprinkle with bottarga. Meanwhile boil the pasta al dente and drain. Pour into the pan and stir together with the sea urchin roe. Sprinkle more bottarga on top and serve hot.

Spaghetti with clams and bottarga

DOSES
For 6 persons: 600 gr of spaghetti and live clams, extra virgin olive oil, 2 cloves of garlic, parsley, grated bottarga, Vermentino wine or dry white wine, salt and pepper.

PREPARATION
Soak clams in salted water for purification. Prepare a fry pan with garlic and parsley and a little dry white wine. Meanwhile, boil the spaghetti al dente and drain. Rinse the clams then add to the pan adding some parsley leaves and sprinkle with bottarga. For the red version, add to sauté a small onion and fresh tomatoes without seeds, cut into cubes.

For more in depth recipes please visit our recipe page..... Bona Pappada