| Pandora |
I have bought this morning some "Bottarga" powder. Do you know?
I want to make spaghetti with it! What do you think about?
They use to make spaghetti with Bottarga in Sardinia. I tasted them once and
they were very good!
Cheers
pandora
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| Sheldon |
Pandora wrote:
> I have bought this morning some "Bottarga" powder. Do you know?
http://www.northendmarkettours.com/...testgossip.html
Bottarga di Tonno - grattugiata-this specialty, often called Sicilian
caviar, consists of roe from the female tuna that's been salted,
pressed and dried before being grated. Although bottarga is most often
sold whole or in solid pieces resembling a chunk of flat brown sausage
(or an odd-looking dried tongue of some sort--the entire flattened roe
sac) this particular preparation comes already finely grated and
packaged in a 50 gram glass jar, ready for sprinkling over cooked pasta
that's been sauced with a splash of butter and cream. [Tip: Ease up on
the salt when using bottarga, salting again if necessary before
serving; the briny flavor bottarga brings to dishes is delectable but
considerable.] The exporting company, Callipo, is from Calabria, and
they also happen to produce the only brand of tuna I find worth eating!
---
Sheldon
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| Victor Sack |
Pandora <mirybranca@alice.it> wrote:
> I have bought this morning some "Bottarga" powder. Do you know?
> I want to make spaghetti with it! What do you think about?
> They use to make spaghetti with Bottarga in Sardinia. I tasted them once and
> they were very good!
Bottarga is fish (typically grey mullet) roe that is salted and dried in
the sun with the fish eggs still in their intact sacs. It is produced
in Tuscany, Sardinia and Sicily, and is particularly popular in Veneto.
It is usually sold cut into slices, but obviously it can also be ground.
In slices, it can be served "as is", with just some olive oil, lemon
juice and pepper added.
To serve with pasta, bottarga is just grated over it. Since you have it
already ground, just sprinkle it over the spaghetti. I've tasted
unground bottarga and it is somewhat comparable to anchovies, at least
as far as saltiness is concerned.
Victor
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| Pandora |
"Victor Sack" <azazello@koroviev.de> ha scritto nel messaggio
news:1h676gb.1505k3p1p18ffvN%azazello@koroviev.de...
> Pandora <mirybranca@alice.it> wrote:
>
>> I have bought this morning some "Bottarga" powder. Do you know?
>> I want to make spaghetti with it! What do you think about?
>> They use to make spaghetti with Bottarga in Sardinia. I tasted them once
>> and
>> they were very good!
>
> Bottarga is fish (typically grey mullet) roe that is salted and dried in
> the sun with the fish eggs still in their intact sacs. It is produced
> in Tuscany, Sardinia and Sicily, and is particularly popular in Veneto.
> It is usually sold cut into slices, but obviously it can also be ground.
> In slices, it can be served "as is", with just some olive oil, lemon
> juice and pepper added.
>
> To serve with pasta, bottarga is just grated over it. Since you have it
> already ground, just sprinkle it over the spaghetti. I've tasted
> unground bottarga and it is somewhat comparable to anchovies, at least
> as far as saltiness is concerned.
Oh, Victor you know all they must know about bottarga!!! But you haven't
told me if you like.
Cheers
Pandora
>
> Victor
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| Victor Sack |
Pandora <mirybranca@alice.it> wrote:
> Oh, Victor you know all they must know about bottarga!!! But you haven't
> told me if you like.
I like the version I tasted, but I don't know if it was typical in
quality. I know that, for example, anchovies can be great or they can
be inedible.
Victor
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| Pandora |
"Victor Sack" <azazello@koroviev.de> ha scritto nel messaggio
news:1h69552.1fg6hy5bkwsnmN%azazello@koroviev.de...
> Pandora <mirybranca@alice.it> wrote:
>
>> Oh, Victor you know all they must know about bottarga!!! But you haven't
>> told me if you like.
>
> I like the version I tasted, but I don't know if it was typical in
> quality. I know that, for example, anchovies can be great or they can
> be inedible.
Yes. You are right!
pan
>
> Victor
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| jake |
Victor Sack wrote:
> Pandora <mirybranca@alice.it> wrote:
>
>
>>Oh, Victor you know all they must know about bottarga!!! But you haven't
>>told me if you like.
>
>
> I like the version I tasted, but I don't know if it was typical in
> quality. I know that, for example, anchovies can be great or they can
> be inedible.
>
> Victor
All this talk has made me Google a pic of bottarga. It looks ODD.
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