Bottarga is fish roe, usually from tuna, that is pressed and salted. It is commonly found in Italian markets and specialty food stores. In Italy, it has been called “Sicilian caviar,” since Sicily is traditionally where the tuna is caught. The roe can be eaten as is—on toasts or as shaved slices mixed with very thinly sliced celery, olive oil, and pepper—or shaved over other foods. It is usually accompanied in some way by garlic and parsley, and sometimes peperoncino, dried hot red pepper.
Use the best-quality bottarga and olive oil, since they are the main flavorings. The dish is finished with parslied bread crumbs for added texture and flavor.
Preheat the oven to 400°F. Put on
Mix the bread crumbs with
Cook the spaghetti in the boiling water until al dente, 10 to 15 minutes. (Imported artisinal pasta will be on the long side, while more commercial brands will not take more than 10 or 12 minutes.)
When the spaghetti is done, drain it and add to the sauce. Add the remaining
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