Comments on: bottarga 201

By: cook eat FRET - bottarga post #5 - because it’s my thing…

cook eat FRET - bottarga post #5 - because it’s my thing… — Mon, 24 Nov 2008 06:36:51 +0000

[...] bottarga post #2 - faith restored… [...]

By: cook eat FRET - chitarra con bottarga

cook eat FRET - chitarra con bottarga — Sun, 17 Aug 2008 02:15:25 +0000

[...] and flat. from there, the bottarga experience went from here (bad) to here (heavenly) to here (domestic, smoked and yes, heavenly). and now i am enamored [...]

By: domestic smoked mullet roe - the master bottarga class

domestic smoked mullet roe - the master bottarga class — Mon, 19 Nov 2007 01:18:07 +0000

[...] details are long and involve the infamous b3 from the past bottarga classes, fed-ex, dry ice�and my dear friend and fellow food�fanatic,�rick.� the mullet�roe sacs�hit [...]

By: clumsy

clumsy — Fri, 16 Nov 2007 17:38:54 +0000

Looks delicious. I’m so intrigued by bottarga now!!

By: tanminivan

tanminivan — Sat, 10 Nov 2007 15:12:09 +0000

Claudia generously shared her last bit of leftover bottarga with me a couple of days ago. When she handed me the the carefully wrapped little foil pack, I felt like it might be an illegal substance. Anyway, went home and made some regular spaghetti. Gently cooked some smashed cloves of garlic (don’t let it brown) in a large skillet with a generous amount of olive oil. Took the garlic out and minced it. Added the grated bottarga, the zest of one lemon, a good handful of chopped Italian parsley and the garlic. Tossed it all with the hot pasta and served lemon wedges on the side. We ate immediately–all of us even the kids liked it. The bottarga reminded us of country ham–pow and the flavor explodes in your mouth. It’s that intense, salty, richness that only preserved foods can give to a dish. Every culture seems to have one and rely on it for flavor. In Sicily it’s bottarga, in Tennessee, it’s country ham. The bottarga really didn’t taste fishy to us, just big and delicate at the same time. Thank you Claudia. We never would have had it without your curiosity.

By: claudia

claudia — Fri, 09 Nov 2007 23:55:15 +0000

thanks everyone. i can’t tell you how much i loved this dish. i thought it was world class. thanks to the bottarga – not me…

By: Lesley

Lesley — Fri, 09 Nov 2007 22:39:17 +0000

This is exactly the kind of dish that gets vegetarians in trouble. It looks so innocent and good.

By: FireDog

FireDog — Fri, 09 Nov 2007 21:19:10 +0000

I have my dried mullet sac and I am present but the cat is having a tizzy!
This really is a beautiful photogenic dish. A nice combination of color, textures and tastes. I’m glad this version came out so well.
Bottarga!

By: Dana

Dana — Fri, 09 Nov 2007 19:03:26 +0000

I’ve never tried to cook with bottarga at home — but this recipe might inspire me to do so!

By: melissa

melissa — Fri, 09 Nov 2007 18:37:09 +0000

well, I guess I can say I learned something new today. before popping by, I had no idea what bottarga was.

and I do find pasta to be very photogenic. it really makes for the easiest pictures for me to take.

By: Jennifer Hess

Jennifer Hess — Fri, 09 Nov 2007 17:05:32 +0000

Beautiful. The only time I’ve had bottarga was on top of crostini at this little place owned by a Sardinian couple in Brooklyn. It was divine, but I haven’t attempted to cook with it at home. I have to say I’m inspired now…

By: Robert

Robert — Fri, 09 Nov 2007 14:26:45 +0000

Its Art.
I can smell it from here, great job, although my cat does take offense.

By: newscoma

newscoma — Fri, 09 Nov 2007 13:42:28 +0000

It looks beautiful.