Speaking of Spaghetti with Bottarga, I can also remember a recipe where someone suggested to add some tea (yes, TEA) to the spaghetti. He maintained that the tea softened the saltiness of the Bottarga, adding additional flavour. Can't remember the doses and the procedure of that recipe and have never tried it, so can't say if it's a brilliant idea or a nonsense...
BTW: never cook the Bottarga! It must be eaten exclusively raw, adding it to the other ingredients only at the end:lips:
Let's go on with the recipes!
-Ship's biscuits (if you haven't got them, use Wasa crackers of something like that)
-Young onions (don't know if it's correct for "cipollotti freschi")
-Fresh basil leaves
-Bottarga, cut in thin slices
-olive oil, vinegar, salt and pepper
1)Rub the crackers with a garlic clove, wet them with water and vinegar and layer them on a serving dish.
2)Cut all the vegetables in slices and put them in separate layers on the bread, seasoning each layer with oil, salt, pepper and a few vinegar.
3)Top with the slices of Bottarga and garnish with basil leaves and black olives.
SALSA PICCANTE DI BOTTARGA E MELANZANE
Ingredients, serve 6
-2-3 oz grated Bottarga
-1 celery stalk
-1 glass red wine
-1 chili pepper
1)Finely chop the vegetables and fry them in oil with the chili pepper, very gently, until soft. Remove from the heat and cool down.
2)Work the Bottarga into a cup with some oil. Add it to the vegs and mix well until smooth.
3)Add gradually the wine and some more oil. Season with salt.
4)Serve this sauce with bread croutons or use it as a Pasta sauce.
5)You can also substitute the eggplant with 2 fresh peppers.
Hope this helps!:)