Recipes made in Italy by Italians in Italian. Translated for You with Love

Bottarga

Mullet roe, salted, pressed, and cured (bottarga of other fish is also found but it is of lower quality). It generally looks like a small crushed salami, has a light brown color, and is used grated or cut into strips to be distributed, for example, on pasta or croutons. It is also excellent marinated with oil and lemon. It should be remembered that sliced or grated bottarga must be consumed quickly, the whole one, on the other hand, is kept cool, wrapped in aluminum foil.

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