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#1
03-21-2008, 01:58 PM
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 Bottarga (fish roe) recipes? Hi, I just got some bottarga (Italian salted mullet roe, whole, 110 g.). I'll probably use it on pasta with chilies and olive oil. Anyone here have a favorite way of using it?      |
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#3
03-21-2008, 03:42 PM
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| Be my guest. I like to learn about my new plaything ingredients. The vacuum pack has an 18 month use by date. I've never used it before, so I googled around and various threads at chowhound use the term "long time" or "looooong time" if it's wrapped tightly in cling film then foil and refrigerated. It can dry out a bit but that apparently doesn't affect the flavor. If it gets moldy, scrape it off. I also found a thread here at cheftalk (that I didn't find when I used the cheftalk search, I must have clicked on the wrong button) and there are a few recipe suggestions. More suggestions are welcome. p.s. edit- Just checked Mario Batali's 327, he keeps it in the freezer. Last edited by tralfaz : 03-21-2008 at 04:52 PM. Reason: addendum |
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