Bottarga is one of Sardinia’s most important ingredients. It consists of tightly packed dried fish roe, which can be red mullet, grey mullet, tuna or other fish. The bottarga is often sliced in transparent shavings over the finished dish with the same ceremony that is afforded to truffles in other regions of Italy. Cheaper, ready-grated bottarga is also available and can be bought in jars or sachets.
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