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February 20, 2017
While bottarga – a Southern Italian delicacy made from salt-cured, air-dried grey mullet or tuna roe – may not be the most common ingredient to work with, it could be one of the easiest! Sold whole or grated, like this delicious example from Profood supplier Stefano Rocca, bottarga has an intense umami flavour and aroma that’s similar to anchovies, but slightly less salty, and with a silkier texture. The easiest way to showcase bottarga’s unique flavour is to mix it with garlic and breadcrumbs and add to pasta for an extremely quick and easy lunch dish.
250g (around half a pack) Verrigni spaghetti 2 tbsp panko or coarsely ground breadcrumbs2 tbsp extra virgin olive oil, plus extra to drizzle2 tbsp Stefano Rocca grated grey mullet bottarga, plus extra to garnish1 tbsp grated Parmesan cheese4 cloves of garlic, peeled and finely dicedSalt and pepper to taste
For more of Gary’s food adventures, head to his blog Joie De Vivre.
A self-professed gourmand who loves both eating out and experimenting with new cooking techniques at home, Gary also writes his own blog Joie de Vivre to keep track of his many eating and travelling adventures (as well as occasional mumblings about random things!). When he's not too busy eating, drinking, cooking and sleeping, he enjoys travelling, collecting kitchen gadgets, watching football and playing golf. Follow him on Instagram for even more food inspiration!
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