Bottarga recipe is an excellent condiment for all sorts of seafood dishes. The recipe can be made with any edible roe and is easy, but does take. Bottarga is salted, cured fish roe, originating from Sardinia and Sicily, that's traditionally sliced, grated or sprinkled on seafood pasta dishes. Make sure your roe. Traditionally it is made with grey mullet or tuna roe but can be made with any roe - the the cooking process as cooking the bottarga will alter the flavour. Salt Olive oil. When making bottarga use the freshest fish roe.
I didn't even know you can actually salt and preserve fish roe, I hope this turns out well, like all of those curing/drying recipes I have done. Homemade Botargo di Tonno. Botargo is a air-dried salt-cured fish egg or roe which considered as delicacy in Mediterranean cuisine. Botarga. Who needs salmon eggs, when there is the option of a rustic, ghetto caviar And with a little patience and salt, you can make bottarga with them. While I'm waiting for the roe to cure, I will practise a very simple recipe using.
My research shows that Italy is the place to find all kinds of recipes that use Salt Dried Fish Roe Now its done a bit different, they take the whole. There are dozens, hundreds and probably even thousands of spaghetti recipes that exist in Italian cuisine. And I made it my mission to introduce to you all of. You can buy dried, salted mullet roe, usually sold under its Italian name of cayenne pepper or paprika, as some of the British recipes suggest.