Bottarga comes from powdered salted fish eggs (from either tuna or mullet). It’s a concentrated ‘flavor of the sea’, usually used on pasta to give it an extra kick!
For the pasta, make sure to go for a type that traps a lot of sauce like those giant fuslli. More sauce, happy life! I got this giant, gorgeous looking tomato at the farmers’ market this weekend (ZuiderMRKT) and I thought it would have matched perfectly with the bottarga I brought back from home ;D
For this pasta sauce, I chopped and cooked the tomato and shallot in extra virgin olive oil. The tomato was super sweet, so the result was divine! If you realize your tomato(s) are not too sweet, you can add some sugar – you won’t regret it! You can find bottarga in italian deli shops, either already grated and stored in jars, or fresh to grate on the spot. In Italy it’s typical of Sardinia or the south of Italy (like Sicily). You don’t need much, two or three tablespoons for a meal for two will be enough 😉 Enjoy!
