Comments on: malloreddus with sheep’s milk ricotta and bottarga

By: Dennis

Dennis — Mon, 26 Apr 2010 05:32:47 +0000

Bottarga is new to me, but I can’t see myself saying no to this dish. I think I’m missing out…

By: Sophie

Sophie — Mon, 01 Feb 2010 19:29:30 +0000

Bottarga is new to me, but I can’t see myself saying no to this dish. I think I’m missing out…

By: Brett Corrieri

Brett Corrieri — Mon, 25 Jan 2010 15:30:48 +0000

Another source for tuna Bottarga is http://www.almagourmet.com. I have ordered from there a few times and it is very good.

BTW-Homemade lardo available at Corrieri’s Formaggeria on Tuesday.

By: Jaimee

Jaimee — Mon, 25 Jan 2010 07:09:33 +0000

Just starting to feel comfortable in the kitchen and I can’t tell you how much I’m enjoying your tips, recipes and photos.
From one pasta lover to another – this one looks fantastic!

By: yveala

yveala — Mon, 25 Jan 2010 06:46:58 +0000

this looks too delicious not to try..i’ll let you know how it turns out!

By: we are never full

we are never full — Sun, 24 Jan 2010 20:40:10 +0000

there is nothing i don’t love about this dish. we were trying to do the same thing w/ bottarga – create more dishes w/ it. i love the creaminess of the sauce w/ the strong bottarga flavor. GOD sheeps milk ricotta…give me now.

By: Jose Canseco

Jose Canseco — Fri, 22 Jan 2010 01:30:00 +0000

Ugh…snore.

You peons are all so easily impressed.

By: claudia

claudia — Thu, 21 Jan 2010 21:39:17 +0000

hey claudia! this name thing sure is visually confusing…

goats milk ricotta is, well – goaty. which is not bad, it’s just different. cow’s milk is closer to sheep’s milk. i think anytime you add cream and cheese together no one is complaining. sounds like a good quick and easy dinner you’ve got yourself there with easier to gather ingredients!

as for tuna bottarga – it’s a different thing and i don’t know a lot about it except i had it once and it wasn’t nearly as wonderful – to me. market hall foods sells both.

i hope you get to give bottarga a go sometime soon.

By: Claudia from Honey from Rock

Claudia from Honey from Rock — Thu, 21 Jan 2010 20:50:26 +0000

And, another thing, is there much taste difference between sheep’s milk ricotta and goat’s mik ricotta? I tried the sauce with feta and cream last night (no Bottarga yet unfortunately) and canned salmon, and we all thought it was excellent. So easy too.

By: ethel

ethel — Thu, 21 Jan 2010 16:08:00 +0000

The closest thing to your Bottarga in my world is Bottega Veneta. Well— it’s Italian, isn’t it?
Seriously I have never eaten Bottarga but it sure is something to try,,,, in a restaurant.
Keep on cooking, I love reading your blog.
Ever think of a cook book?

By: Claudia from Honey from Rock

Claudia from Honey from Rock — Thu, 21 Jan 2010 02:24:32 +0000

You say there’s a big diff from the tuna roe? My nephew occasionally fishes tuna and I was all set to try and make this myself. But……?

By: lo

lo — Wed, 20 Jan 2010 23:17:44 +0000

Oh, dear Lord — insane, my dear. InSANE!
Darned typos… gonna get me in trouble one of these days…

By: claudia

claudia — Wed, 20 Jan 2010 23:02:00 +0000

inane or do we mean… insane?
i’m hoping it’s the latter

By: lo

lo — Wed, 20 Jan 2010 22:06:57 +0000

You convince me to do the most inane things, Claudia. But, I love you for it.

Bottarga is a thing of beauty (or so I hear). Probably one of those things I need to put on my “to try soon” list. Kinda like that Guanciale — which… blew me away.

By: Michael Cavinta

Michael Cavinta — Wed, 20 Jan 2010 06:43:20 +0000

This looks amazing! Thank you for sharing to us this really great recipe as my daughter loves pasta. My only problem with cooking pasta is I can’t really cook it to the exact al-dente stage, so sometimes my pasta gets overcooked. Anyway, this is a great recipe and I am excited to cooking this up.

By: erik

erik — Wed, 20 Jan 2010 02:00:51 +0000

I never tried sheep’s milk ever! They told me it was delicious. I hope I can find some in market today.

By: Peter

Peter — Wed, 20 Jan 2010 00:53:36 +0000

Still waiting on that bottarga…

By: Zia Elle

Zia Elle — Tue, 19 Jan 2010 16:56:28 +0000

Ricotta and bottarga, wow!!
I love ricotta, I love bottarga but never I though to put them together, I will try!!

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Tue, 19 Jan 2010 14:37:18 +0000

You have a way with ingredients! A stellar dish as always. Looks lick-the-screen good.

By: jim voorhies

jim voorhies — Tue, 19 Jan 2010 13:48:40 +0000

I’ve seen something similar to what you mention in simple Afredo sauce. If you don’t at least use half and half and try to drop a few calories by going with milk instead, the cheese just doesn’t do as well. There’s something about the fat content than creates neither cream nor cheese, but something in between both.

By: Trent in Denver

Trent in Denver — Tue, 19 Jan 2010 13:14:23 +0000

you make it look so easy. it can’t be that easy. ok. is it really that easy? Because it looks GREAT.

ps you can cook for me anytime.

By: Pam

Pam — Tue, 19 Jan 2010 06:33:14 +0000

Looks delicious, gorgeous and totally indulgent. As always.

By: Shari

Shari — Tue, 19 Jan 2010 03:05:48 +0000

“lets the floridian sun do the rest.” And before you got it…in the Floridian night….I slept with that roe (not in the Biblical sense!) for 4 nites in the tent and 3 nites in a motel room! Have you ever slept with fish roe? Trust me..it was the ultimate sacrifice! ENJOY!

By: rach

rach — Mon, 18 Jan 2010 19:37:13 +0000

Your timing is impeccable really, we are on a Ricotta Roll and I love bottarga nearly as much as you do (nearly). Looks simply delcious.

By: Rosemarie

Rosemarie — Mon, 18 Jan 2010 17:44:45 +0000

I am so going to try this.