Bottarga di Muggine
Available for delivery throughout mainland UK
This bright orange bottarga is the whole salted and air-dried roe of the Grey Mullet.
A speciality of Sardinia, it has a deep savoury flavour not dissimilar to caviar. It is wonderful pared thinly over a Marinda tomato salad. Grated, you can mix it with softened butter to melt over asparagus.
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; approx. 110g; makes 6 portions bottarga sauce
- Jar of grated bottarga; approx 60g; makes 2 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.