Sam Dean was right when he said, "bottarga seems to be everywhere these days," a few weeks ago on the Bon Appetit blog. He was also spot-on when he said that bottarga tastes good grated over pasta dishes that could use "a little savory marine tang." And really, we think that most quick, DIY pasta dishes could use some fishy flavor!
We especially loved Sara Jenkins' spaghettini with tomatoes and bottarga, which was served as a recent Porsena Special. Also, we should mention our bottarga go-to pasta: Pasta with bottarga and lemon zest.
Bottarga may be a hot topic in the foodie blogosphere these days, but for the Bottarga Guy in Palermo's Vucciria Market, bottarga is old news. It's also old news for our own bottarga producer, who prepares locally caught, sun dried tuna eggs in Erice, about 100 km west of Palermo. The Gustiamo bottarga maker has a very similar "rustic-fisherman-fabulous" style to Vuccciria's Bottarga Guy, who was very happy for us to take his photo and sample his product.
The bottarga from our guy in Erice comes already grated for your convenience and quick access. This litte jar is packed full of flavor, ready for you to unleash Sicily's "savory marine tang" in your kitchen.
Don't limit yourself to pasta! You will be pleasantly surprised by the results when you add grated bottarga to other grain dishes. We love this Farro with Bottagra & Tomato recipe by the Italian blog Cioccolato e Zenzero.