A 5.25 Oz. piece/Expedited shipping included in price.
Gray mullet bottarga has a richer, more enticing flavor; as Marcella Hazan notes in Marcella Says: [Bottarga di Muggine] has a penetrating flavor that is like nothing else coming from the Italian pantry, sweetish yet densely briny.
The heritage of preserving seafood and farming the nutrient rich sea salt of the tidal marshes to preserve that seafood is maintained to this day especially in Sicily and Sardinia. Fishermen from Sardinia bring the tradition of air-cured tuna and flavorful sea salt to the rest of the world.
Once known as the poor man's caviar bottarga is the salted, pressed and dried roe of either the tuna (tonno) or gray mullet (muggine). It is a specialty of both Sardinia and Sicily. The long, fat roe sack is salted and massaged by hand over several weeks to eliminate air pockets. The roe is then pressed using wooden planks and stone or marble weights. It is then sun dried for one to two months.
While some think that this practice of preserving the tuna or mullet roe is the legacy of the Byzantines, the practice actually goes farther back to ancient and possibly even pre-historic times. The same process is used in Turkey, Egypt, and even coastal areas of Asia.
Gray mullet bottarga has a richer, more enticing flavor; as Marcella Hazan notes in Marcella Says: [Bottarga di Muggine] has a penetrating flavor that is like nothing else coming from the Italian pantry, sweetish yet densely briny. Bottarga is shaved, sliced, chopped or grated, and just a little can provide a ton of flavor to a whole host of dishes. The most popular dish is Spaghetti con Bottarga, made with grated or finely chopped bottarga, olive oil, red pepper flakes, and chopped parsley, simple but delicious.
Top a salad of bitter greens with shaved bottarga, or grate it into your rice congee for a more flavorful breakfast. Bottarga should be kept in the fridge to maintain its flavor.
| products you might be interested in |
bottarga di muggine, bottarga, chefshop, com, muggine
|
