Comments on: chitarra con bottarga

By: Tweets that mention cook eat FRET - chitarra con bottarga -- Topsy.com

Tweets that mention cook eat FRET - chitarra con bottarga -- Topsy.com — Wed, 12 May 2010 15:26:38 +0000

[...] This post was mentioned on Twitter by Bottarga Gold. Bottarga Gold said: if you’ve not tried bottarga, then i suggest that you do / se você ainda não provou Bottarga, então sugiro que o faça > http://migre.me/DOap [...]

By: Pasta with Butter, Bottarga, and Breadcrumbs

Pasta with Butter, Bottarga, and Breadcrumbs — Tue, 11 May 2010 13:40:55 +0000

[...] I couldn't find in Chicago. The ingredient that Claudia at Cook Eat Fret christened "the bacon of fish." Something relatively undiscovered and very difficult to find in the U.S. A secret [...]

By: Heidi Robb » Kale Caesar with Bottarga for Veggie U

Heidi Robb » Kale Caesar with Bottarga for Veggie U — Thu, 11 Jun 2009 20:35:24 +0000

[...] whole. Finding my pantry devoid of anchovies, I turned to another now-staple in my kitchen, that “bacon of the sea”, as deemed by other Nashville friend, Claudia, the dried whole mullet roe known as bottarga. The bottarga played beautifully, and if I daresay, [...]

By: Becky and the Beanstock » Blog Archive » Food as Improv:

Becky and the Beanstock » Blog Archive » Food as Improv: — Wed, 25 Mar 2009 02:13:32 +0000

[...] virtue (it’s virtuous only it what it lacks). So then I was remembering that last summer, Claudia went nuts over the ‘bacon of fish” and I’m still trying to talk one or two of my [...]

By: Becky and the Beanstock » Blog Archive » Beans in a Bag (with “Bacon” and Bellas)

Tue, 02 Sep 2008 01:36:16 +0000

[...] to meat will have to do the real thing; I suppose prosciutto would work well too. I wonder how the Bacon of Fish would taste here? Ah, that’s an experiment for another time). And for flavor, I collected [...]

By: claudia

claudia — Fri, 22 Aug 2008 14:16:23 +0000

yeah, right after Manny broke Lynn Guini’s heart…

By: Tommy Noodles

Tommy Noodles — Fri, 22 Aug 2008 14:00:02 +0000

Hardly. She ran away with Manny Khati….

By: democ0mmie

democ0mmie — Fri, 22 Aug 2008 00:47:01 +0000

Tommy:

She didn’t marry Pete Ceria, did she?

By: Tommy Noodles

Tommy Noodles — Thu, 21 Aug 2008 21:43:46 +0000

I have an auntie, Ms. Liz Onya, as well.

By: democ0mmie

democ0mmie — Thu, 21 Aug 2008 20:14:35 +0000

Tommy Noodles:

You remind me of that guy who went to the court to have his name changed so the judge said;
What’s the matter with “Sam Spaghetti”? That’s a decent name. Mr. Spaghetti said, “My parents are long gone and I’d like to change it; it just sounds too “ethnic”. I’d like to change it to Mac Aroni.

By: Tommy Noodles

Tommy Noodles — Thu, 21 Aug 2008 19:06:07 +0000

Anything with “ini” screams thin sauce. “oni” go with Bolognese. The Abruzze way cut on a rectangular wooden box guitar. it mimics the shape. The perfect pasta for music city, baby.

By: Michelle

Michelle — Thu, 21 Aug 2008 02:25:03 +0000

bottarga is delicious. and bottarga on an egg sounds stupendous.

By: democ0mmie

democ0mmie — Thu, 21 Aug 2008 01:05:15 +0000

Claudia:

I just had some spaghettini with my own bolognese (an italian chef I know always just calls it “gravy”). It was nothing like what you describe but, damn, it tasted good with some shaved pecorino.

So, if bottarga is the bacon of fish, how would it be wrapped in pancetta and sauteed in olive oil, and something like pinot grigot and served over a grilled polenta cake studded with parma ham?

By: Julie

Julie — Wed, 20 Aug 2008 18:30:29 +0000

OK, I’m ordering this sooner than later. Also wondering about tuna vs. mullet.

By: Anthony B.

Anthony B. — Tue, 19 Aug 2008 17:13:35 +0000

Claudia

Bottarga. Excellent.

By: Becky and the Beanstock

Becky and the Beanstock — Tue, 19 Aug 2008 14:26:34 +0000

The bacon of fish? Woohoo!!! As a pescetarian, I’m always jonesing for a little bacon…. It will be the new sushi glow.

By: melissa

melissa — Tue, 19 Aug 2008 04:35:55 +0000

along?

a loooong.

Keee-rist.

By: melissa

melissa — Tue, 19 Aug 2008 04:35:24 +0000

OK, bottarga is one of those items that has been at the top of my list for along time. The top of my recipe list = ingredients I want to use at some point, but don’t have a recipe in mind. Thanks for the info and for the praise for this bacon fish. It makes me more motivated to incorporate it.

P.S. I loved your comment heheheh. I’ve seen no less than 3 examples just today. *Banging head on desk*

By: Samantha G.

Samantha G. — Tue, 19 Aug 2008 03:25:14 +0000

I found you on a bottarga search. Great information and pictures. I’ll be checking back. Your blog is excellent.

By: Peter

Peter — Mon, 18 Aug 2008 23:19:32 +0000

mmmmm… bacon of the sea….

By: joycooks

joycooks — Mon, 18 Aug 2008 21:20:56 +0000

Yum…loved the post and the pic, and of course, love the bottarga. The only other place I’ve had it was Chez Panisse and it was not as good as yours! So, you win. How’s that for a compliment?

By: Brittany

Brittany — Mon, 18 Aug 2008 20:36:21 +0000

I MUST try it. 70 bucks sounds worth it to me. I’ll tell my husband I’m ordering….birth control pills.

By: Mal Carne

Mal Carne — Mon, 18 Aug 2008 19:08:07 +0000

Oh, bottarga, how I do miss thee…….

By: lisa

lisa — Mon, 18 Aug 2008 15:33:59 +0000

Must get bottarga soon.

There’s a restaurant in Houston that imports Sardinian products, and their price for bottarga is much lower:
http://www.gourmetsardinia.com/btg_Bottarga_whole.html

Any thoughts on tuna vs grey mullet?

By: Jennifer Hess

Jennifer Hess — Mon, 18 Aug 2008 15:09:14 +0000

You and Amy are KILLING ME with the bottarga. I haven’t had it in far too long… I think I may have to procure some soon.