Bottarga with lemon

Although bottarga is typical of both Sardinia and Sicily, it seems to have had Greek origins. Salting and drying fish - or in this case its roe - is an ancient method of preserving. Bottarga, particularly tuna bottarga, commands very high prices but nevertheless it is enjoyed by the rich and, in small quantities, by the less fortunate. Here it is served with a simple dressing but it can also be eaten with scrambled eggs or grated over pasta like Parmesan.