It is from the thousands of eggs produced by each female mullet that gives birth to Bottarga, one of the most delicious gastronomic delicacies of Sardinia. Salted, compressed and dried eggs. Although Bottarga is also produced in other parts of the world, it is undoubtedly the Sardinian one that excels in terms of reputation and quality. With its characteristic amber colour and delicate but decisive sea flavour, it is produced and packaged following a careful and rigorous check of the seasoning phases. To maintain the integrity of the product as much as possible, it is stored in a vacuum bag.
The Blue Marlin sea urchin roes are processed, packaged and sterilized entirely in Sardinia. With an intense perfume and a sweet and rich flavour, it is proposed as an excellent spread appetizer on hot bruschetta, or as a condiment for a first course with classic spaghetti.
Recipe: Spaghetti with Bottarga and cherry tomatoes.
Ingredients: Bottarga whole, cherry tomatoes, two cloves of garlic, extra-virgin olive oil, parsley, black pepper, lemon juice, capers.
Procedure: Cook the spaghetti in deep salted water. Slice thinly the Bottarga and put it in the mixing bowl which you will use to mix the pasta with all the ingredients. Add a drizzle of extra-virgin olive oil, lemon juice, a little cooking water and crush with a fork to exfoliate the Bottarga slices. Add the two cloves of garlic. When spaghetti are cooked “al dente”, mix them in the bowl with the other ingredients adding sliced cherry tomatoes, minced parsley, a sprinkled of black pepper and some capers.
Buon Appetito!
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