The world most famous grey mullet bottarga is made in the area of peninsula Sinis in Sardinia (Italy). Lagoon and pond of Cabras in particular. This is where combination of fresh water and perfect climate create the most ideal habitat for grey mullets and hence for fish roe production.
How long does bottarga keep?
Bottarga will keep for about one year in the refrigerator after its vacuum packaging is opened (or its beeswax coating is removed). It has an outer membrane that needs to be removed before grating—simply peel back the membrane of the size chunk you think you'll need and leave the rest covered.
Is bottarga the same as caviar?
Since the eggs used in bottarga are primarily harvested from tuna and grey mullet,they cannot technically be called “caviar”, but the process used to create both of these delicacies is quite similar.
Pasta with bottarga is a simple and delicious dish that highlights the unique flavor of this traditional Mediterranean delicacy. Bottarga is the salted and dried roe of mullet or tuna, and it is often used in Italian and other Mediterranean cuisines to add a briny, umami-rich flavor to pasta dishes and other recipes.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
Add the breadcrumbs to the skillet and cook, stirring constantly, until they are golden brown and crispy, about 5-7 minutes.
Add the reserved pasta cooking water to the skillet and bring the mixture to a simmer. Cook for 2-3 minutes, until the sauce has thickened slightly.
Add the cooked spaghetti to the skillet and toss to coat with the sauce. Season the pasta with salt and freshly ground black pepper to taste.
Add the grated bottarga and chopped parsley to the skillet and toss to combine. Serve the pasta hot, garnished with additional grated bottarga and chopped parsley, if desired.
