BOTTARGA: a fish food excellence from Sardinia 0 Comments
Its strong flavor and scent immediately lead us to Sardinia, to the crystal blue sea and warm white beaches.
On these shores, the Phoenicians first and the Arabs later taught to salt and season fish eggs.
This is how and why Bottarga was concieved: mullet, tuna or swordfish eggs, salted, pressed and then dried up for a few months, in order to obtain this precious, expensive ingredient that adds taste and personality to many other foods and can transform any simple pasta dish into an extraordinary gourmet experience.
A very ancient technique, yet nuragic as well, like the nuragic ancient roots of Sardinia, where you can still visit the amazing riuns of this past, glorious prehistorical nuragic civilazation.
It seems that the word "Bottarga" comes from the Arabic butarikh - salted fish eggs.
In the local spoken language of Sardinia, Bottarga is called butàriga, maintaining a correspondence with the Arabic term.
This Sardinian golden caviar, also known as "The Gold of Cabras", (this is how we call it in Italy when you buy the grated version of Bottarga) is used by the Italians as a condiment on first courses and pasta, but you can as well fully savour it on a bread crouton with a bit of extra virgin olive oil.
"I do not remember having eaten anything more exquisite" says Bartolomeo Platina referring to Bottarga in his first among the cookbooks published in print "On honourable pleasure and health", a monument of medieval cuisine in Renaissance.
written by Daniela Toti