Originating in countries surrounding the Mediterranean, Bottarga, a form of dried cured caviar is famously served in the Northern regions of Italy around the island of Sardinia. Bottarga is best when served in uncomplicated ways – the few ways I experienced it on Sardinia at the Magli home or while living in Bologna were: shaved Bottarga over scrambled eggs; grated dry Bottarga tossed with cooked pasta, almost always spaghetti, with olive oil and cracked pepper; sprinkled over grilled fish; or paper thin slices on buttered crostini.
The taste is unique and powerful. A bit salty at first and it opens with the full taste of the sea; a delicious combination.
Using sea salt, the roe of grey mullet fish is cured and dried to perfection, then waxed to prevent further drying and exposure to light.
Waxing also prevents contact with foreign matter. For the novice, Bottarga appears quite unique, odorless, and may look like a flat waxed sausage. But once the wax is removed, your taste buds will discover one of the most flavorful marine products.
Colors naturally vary from golden yellow to darker shades of reddish brown.
It can also be purchased today in a grated dried form.
There is a great supplier in the states of Bottarga (this is where I buy mine) and all things Sardinian: http://www.gourmetsardinia.com/
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