Sardinian bottarga, or mullet roe, should be treated like truffles—you only need a little to make a great dish, but the more the better. The bottarga is marinated in olive oil to soften its texture. For an ultimate food experience, slice bottarga at the last minute over pasta, white beans, risotto, or scrambled eggs. This bottarga recipe was given to me by Luca, the owner of the Duomo Libreria in Iglesias, Sardinia. This is the way his mother prepared crostíní with bottarga at home.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.