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ellen06
July 18, 2014
Some of these preparations are strange (butter? No!!), but it's nice to see bottarga get some love. I love it sliced thinly with young olive oil and celery. It's also nice grated on top of spaghetti and clams cooked with garlic, parsley and white wine (or by itself on spaghetti with some olive oil).
littleknitter
May 24, 2012
Perfect timing! I just got back from Rome less than 3 hours ago with some bottarga in hand and was wondering how best to use it when this article popped up in my feed reader :-)
charlotte A.
May 23, 2012
Bottarga was a staple in my Tunisian family's home growing up. I like it best in a spaghetti dish, but that celery salad looks amazing as well! My Mom actually sent me a piece of Cortez bottarga a few months ago, and it was delicious. You can read more about it here:
http://charlotteauchocolat.com/2012/01/24/spaghetti-a-la-boutargue/
http://charlotteauchocolat.com/2012/01/24/spaghetti-a-la-boutargue/
sygyzy
May 23, 2012
Thanks for the bottarga writeup. I've looked in the past and found it very difficult to obtain. Now that you suggested a source, maybe I can get some. I wonder how long it lasts?
gourmettenyc
May 23, 2012
Yes, I encourage you to try this bottarga -- it's delicious. With regards to how long it lasts, as mentioned above, bottarga can be kept in the fridge for up to a year.
Basil G.
July 27, 2014
It's actually quite easy to make at home. Get roe sacks from you local fish market. My guy sells 'em really cheap when they're breaking down a whole fish. Pack the roe sacks in salt, change the salt out every couple days, and do that for 2 weeks.
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