Bottarga (mullet Roe)

Sustainably sourced from the Gulf of Mexico, off the Florida coast and hand-cured with great care in the Hudson Valley. 

Bottarga, salted and dried mullet fish roe, is extremely rich in protein and Omega 3s. Color ranging from gold to amber, depending on aging, with a firm but gentle salty flavor. Use bottarga to season and bring umami to pasta and other dishes.

Excellent consistency for slicing, shaving or grating. Add to pasta, risotto, salads, and bruschetta.

Sold by unit, average weight per unit is 4oz.

Allergen: Fish

Spaghetti Alla Bottarga

• 8 Tbsp Nuestro Dia extra-virgin olive oil
• 1 Tbsp dried red pepper
• 3 cloves garlic1 lb spaghetti
• 1/2 C finely chopped parsley
• 4 oz bottarga, very thinly sliced with mandolin or small peeler
• 2 lemons, zested
• 1 Tbsp Nuestro Carisma extra-virgin finishing oil

Method:

• Heat 6 quarts of water to boil and add 2 Tbsp salt.
• Cook spaghetti according to package instructions until just al dente. Drain.

In a large sautée pan, heat olive oil, dried red pepper, and garlic over low heat until fragrant, or about 2 minutes. Remove from heat.

Add the cooked spaghetti to the oil mixture and add parsley. Toss to mix well over medium heat and serve in a warmed serving bowl. Shave Bottarga over pasta, drizzle with finishing oil, sprinkle with lemon zest, and serve immediately.