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By Antonio Carluccio and Priscilla Carluccio
Published 1997
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.
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