Fishing for compliments part 2 – Adding fish roe to a caprese salad

Bottarga is the name for the dried and pressed roe pouch of either tuna or grey mullet (sometimes even swordfish), which some people refer to as poor man’s caviar.  Quoting wikipedia: ” It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a dry hard slab, which is coated in beeswax for keeping. It is usually used sliced thinly or grated.  In Italy, it is best known in Sicilian and Sardinian cuisine; its culinary properties can be compared to those of dry anchovies, though it is much more expensive. Bottarga is often served with lemon juice as an appetizer or used in pasta dishes.” End of quote.

And why just pasta dishes, I thought to myself?  Why not sprinkle some grated bottarga over salads? And here is the result:

Slices of mozzarlla, slices of tomato, fresh marjoram leaves, a drizzle of olive oil and … bottarga.  Very unusual and … yes, very nice.  I think I’ll make it again …

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About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
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2 Responses to Fishing for compliments part 2 – Adding fish roe to a caprese salad

  1. Nice idea and sounds delicious.

    • I didn’t add any salt … because bottarga is of course quite salty of its own. But yes … it was certainly ‘different’ ! Probably nicer to eat in the summer too, on account of tomatoes taasting better. I expect bottarga would work well too srinkled on top of soups …?

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