Bottarga has popped up at some Costco's in Central Texas. I've tried many recipes with it in my day, and fresh pasta, particularly linguini, has become a favorite dish. And I even buy bottarga online specifically to make this dish.
For reference: Bottarga is a delicacy of salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno). The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in various ways. (wiki)
Mullet roe is featured in many cuisines and is known by many names. The Taiwanese product from Costco is of marvelous quality! This one is the best one I've ever gotten my hands on.
In the video:
One roe pouch is about 3 oz, enough for two servings. Cut into thin slices.
Put water to boil in a saucepan.
Slice one green onion and separate the white part and the green part. Chop one or two garlic cloves.
In a skillet, melt 1 tbsp of butter.
Sauté the white part of the onion and garlic until sweet. Pour in the cream, about ½ cup, and let evaporate over high heat halfway through.
Turn off the heat, add the green part of the onion and the sliced bottarga to the hot cream, stir, and leave to steam.
Boil fresh pasta. It will be ready in a couple of minutes. Strain the water and transfer the pasta to the skillet with the sauce. Stir.
Divide into portions. Sprinkle each portion with your favorite finishing salt, black pepper, grated gruyere, and finely chopped dry seaweed.
Enjoy with a chilled white wine.
10 сен 2024
