The tuna roe should be sprinkled on pasta like cheese.
It can turn the simplest of dishes into a sophsticated meal.
It also flavours other foods very well.
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|Net Weight||100 gr|
|Ingredients||Tuna Roe, Salt|
The tuna roe (Bottarga) is popular due to its high protein content.
In Sardinia and Sicily in the past, it was common practice to eat it in thin slices as an appetizer or as a condiment for pasta by grating it as you do when you sprinkle parmesan on top. The habit was then extended to the whole of Tyrrhenian Italian coast, resulting, in particular, to the famous recipe of "spaghetti with bottarga".
In Trapani (Sicily) it is common to dress the pasta by dissolving the grated bottarga in half a glass of hot water and adding fried garlic in it.
On the island it is also custom to make pizza sprinkled with bottarga.
It is a great and easy appetiser food product when mixed with a portion of cottage cheese puréed in the mixer, then spread with a spoon on buttered toast and then sprinkled with bottarga grated on top.