How to Bottarga

Poor Man’s Caviar, Ocean-y prosciutto/parmesan.

Ever since Anthony Bourdain visited Sardinia in ‘No Reservations,’ foodies have been chasing the spaghetti con la bottarga dish. In this episode, we explore bottarga’s potential beyond pasta.

Bottarga Bites: for snacks, appetizers, canapés

1) Bottarga Butter
6 tbsp European-style butter
2 tbsp grated bottarga
1 tsp vermouth or white wine

2) Korean bottarga
daikon radish, sliced thinly
bottarga slices, covered in rice wine vinegar for 10-20 minutes
soy sauce and sesame oil or gyoza sauce
slivered green onions

Cut radish to the size of bottarga slices. Brush daikon with soy sauce/sesame oil/gyoza sauce. Top with marinated bottarga slices and green onions.

3) Bottarga toast
baguette slices
garlic
slivered bottarga
mozzarella or goat/sheep feta cheese
olive oil
lemon or lime zest
aleppo pepper flakes

Rub toasted bread with raw garlic. Spread on cheese. Top with bottarga slices, drizzle olive oil, and sprinkle aleppo pepper and citrus zest.

4) Bottarga caviar
Bottarga
olive oil
creme fraiche

Grate bottarga. Add just enough olive oil to mix into a paste. Spread creme fraiche over bread or blinis and top with bottarga caviar.

5) Sauteed bottarga
Over medium/medium-high heat (with or without oil), saute sliced bottarga for a few minutes on each side until the color is slightly darker but not browned. Then cool.