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Antonio Carluccio, Priscilla Carluccio

Bottarga, Buttariga

Roe of Grey Mullet and Tuna

Appears in
Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

Bottarga is the name given to the roe of both the grey mullet (bottarga di muggine) and tuna (bottarga di tonno). The mullet roe is much smaller than that of the tuna and is pressed then cured in brine before being hung up to dry. Sicily and Sardinia are the main producers and consumers of this speciality, and there it is eaten in thin slices seasoned with lemon juice and olive oil as an appetizer, and on scrambled eggs.

The much bigger tuna roe can weigh up to 2 kilos (4 lb) and is traditionally pressed into an oblong shape once cured. It is mostly used grated over pasta and eggs, the bland accommodating flavour of which is the perfect foil for the strong flavours of the salted fish. It commands very high prices and can only be found in the best delicatessens.

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