Sustainably sourced from the Gulf of Mexico, off the Florida coast and hand-cured with great care in the Hudson Valley.
Bottarga, salted and dried mullet fish roe, is extremely rich in protein and Omega 3s. Color ranging from gold to amber, depending on aging, with a firm but gentle salty flavor. Use bottarga to season and bring umami to pasta and other dishes.
Excellent consistency for slicing, shaving or grating. Add to pasta, risotto, salads, and bruschetta.
Spaghetti Alla Bottarga
8 Tbsp extra-virgin olive oil
1 Tbsp dried red pepper
3 cloves garlic
1 lb spaghetti
1/2 C finely chopped parsley
4 oz bottarga, very thinly sliced with mandolin or small peeler
2 lemons, zested
1 Tbsp extra-virgin finishing oil
Heat 6 quarts of water to boil and add 2 Tbsp salt.
Cook spaghetti according to package instructions until just al dente. Drain.
In a large sauté pan, heat olive oil, dried red pepper, and garlic over low heat until fragrant, or about 2 minutes. Remove from heat.
Add the cooked spaghetti to the oil mixture and add parsley. Toss to mix well over medium heat and serve in a warmed serving bowl. Shave Bottarga over pasta, drizzle with finishing oil, sprinkle with lemon zest, and serve immediately.