Bright orange bottarga is the whole salted and air-dried roe of the Grey Mullet.
Best of all, it emulsifies beautifully with just a little hot water, extra virgin olive oil and lemon juice to create a rich and lustrous sauce for spaghetti. We always add an extra grating on top for good measure.
- Whole lobe of bottarga (not grated); approx. 110g; makes 5-6 portions bottarga sauce
- Jar of grated bottarga; approx 60g; makes 2-3 portions bottarga sauce
- Allergens: Fish
Spaghetti Bottarga at home preparation (for 2):
Finely grate 1 lobe of bottarga. Bring a large pot of well salted water to boil. Cook 200 grams spaghetti for the amount of time specified on the package. While spaghetti is cooking, put all but a pinch of grated bottarga in a saucepan. Stir in a ladleful of the pasta cooking water, then gradually incorporate 100 millilitres extra virgin olive oil. When the pasta is al dente, drain, reserving a cup of the cooking water. Add the pasta to the sauce; stir or toss thoroughly, adding more water to loosen if necessary. Serve with reserved bottarga sprinkled on top.
Available for delivery Nationwide.
For London (within the M25): We deliver Tuesday – Saturday, between 3pm and 7pm. Orders need to be placed by 12pm, one day prior to delivery.
For Nationwide: We deliver Wednesday – Friday. DPD will send a notification by 11am of your 1-hour delivery window. Orders need to be placed by 12pm, two days prior to delivery.
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