I'm looking for new ways to use bottarga. I like to shave it onto pasta, or crispy buttered bread, but am hoping for some inspiring new ideas. Thanks!
Kristy is an expert at making things pretty and a former Associate Editor of Food52.
HalfPint is a trusted home cook.
I think it might taste great on risotto or polenta. Right now, for some reason, I'm craving it in with some sticky rice, maybe a tiny amount in the middle of a Japanese onigiri.
amysarah is a trusted home cook.
It's good grated onto soft scrambled eggs.
pierino is a trusted source on General Cooking and Tough Love.
Bottarga is a bit tricky because the flavor is so strong (like colatura/garum). It's agressive. I'd be thinking about matching it with another seafood like scallops, or skate. Shaving it on pasta remains safe because it does arrive with arrogance and authority. But you could combine a milder fish in there. It "might" work in risotto but that's a challenge. Possibly crab meat in that risotto. Sorry, still trying to think context here...
I don't have a specific suggestion, but you might try looking through some old (medieval to Renaissance) recipes from Italy, England and Spain. I sampled bottarga at a dinner celebrating Francis Bacon--strong flavor is right. Sheesh, I can still taste the stuff!
Please enter a valid email address.
Well played. You deserve a cookie.
A dessert that won't let you down
A Cookie to Count On
Romantic Movie Meals
Everything Bagel Spice Scones
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.