Bottarga: sundried, salted roe of gray mullet or sometimes tuna. I've been seeing it alot on menus and in magazines these days. Have you every tried it? I had it a couple weeks ago at our neighborhood italian restaurant on top of my spaghetti with white clam sauce. It was in caviar form vs this block of sundried roe. I am going on the hunt for this item. The following recipe reminds me of Tarako Spaghetti (salted cod roe) that my brother's fiance introduced me to. Spicy Tarako is my favorite packet. If you haven't tried this amazingly satisfying japanese dish that you can just buy out of a packet and whip up, you must. So if I find Bottarga, this is the recipe I want to try from "Italian Easy ( Recipes from the London River Cafe)".
16 oz Spaghetti
8 oz Bottarga
2 Dried Chiles
7 T. Extra Virgin Olive Oil
Squeeze the juice of 2 lemons. Crumble chiles
Grate 3/4 of the bottarga into a bowl. Add lemon juice and stir to combine to a cream. Slowly add the olive oil to form a thick sauce.
Cook the spaghetti. Reserve a little fo the drained water. Stir the hot water into the bottarga cream to loosen. Then season with chiles and black pepper. Add the spaghetti to the sauce and toss to coat thoroughly.
Serve with the remaining bottarga grated over and a piece of lemon.
*Note: River Cafe's Italian Country Cookbook also added parsley, garlic and s+p of course.