Bottarga di Muggine
Bottarga di muggine is the salted, pressed and dried roe of the grey mullet, and is a specialty of Sardinia.
The flavour of bottarga di muggine is delicately flavoured, unmistakably fishy, but finer and less intense than bottarga di tonno (tuna) also commonly produced in Sardinia, particularly in the southern areas.
Bottarga from Cabras is renowned for its exceptional quality and flavour and has been recognized by the Slow Food Movement.
Bottarga is packed with zinc, omega-3, protein, calcium, vitamins A and D.
The best way to eat bottarga is raw. It can be used to prepare vegetable antipasti (it goes perfectly with artichokes) and side dishes. Sliced thinly and drizzled with extra virgin olive oil and lemon, it makes a delicious crostini.
It also tastes wonderful with pasta: “Spaghetti con Bottarga” made with grated or finely chopped bottarga, extra virgin olive oil, garlic, red pepper flakes and chopped parsley.
To Complete The Dish
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