"If you've never tried it before, bottarga is a type of roe sack that has been salt-cured, pressed, and air-dried. It comes tuna or grey mullet fish and is one of the darlings of Martha Stewart's dinner rotation. In a video shared to the official Martha Stewart website, she describes discovering bottarga (aka "Mediterranean caviar") during her first visit to Sardinia. It was love at first bite."
"Compared to spaghetti, bucatini is slightly thicker to surround a "buco" (aka hollow inner hole), creating a sauce-catching tube in every strand. Stewart par-cooks her bucatini in a pot of boiling water, then finishes cooking the pasta to al dente directly in a flavorful pan sauce made with lemon, butter, chicken stock, and Middle Eastern Aleppo pepper. In her approach, Stewart tosses grated bottarga with garlic-toasted coarse breadcrumbs, salty capers, subtly sweet golden raisins, toasted pine nuts, shaved Parmesan, and chopped fresh parsley."
Bottarga is a salt-cured, pressed, and air-dried roe sack from tuna or grey mullet that offers a bold, briny flavor prized in Mediterranean cuisine. Sardinian-style bucatini with bottarga combines par-cooked bucatini finished al dente in a pan sauce of lemon, butter, chicken stock, and Aleppo pepper, then topped with grated bottarga. Typical garnishes include garlic-toasted coarse breadcrumbs, capers, golden raisins, toasted pine nuts, shaved Parmesan, and chopped parsley. Tuna bottarga tends to be stronger and brinier than grey mullet. Bottarga is fully salt-cured and ready to eat; do not cook it over heat.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]