Bottarga Pasta

fx

Fri, 25 Mar 2016 13:29:19 GMT

fx

Wed, 16 Mar 2016 11:08:37 GMT

Gross it is! But Bottarga is delicious and safe from maggots as they rub it in salt first, then coat in wax.

fx

Tue, 8 Mar 2016 13:14:13 GMT

Hope this was nice!

Ugo

Tue, 26 Feb 2013 20:43:19 GMT

I bought the Bottarga on the site www.fevitalia.com! I recommend it!

Nazym

Thu, 10 Jan 2013 18:58:01 GMT

I LOVE Parmigiano and the likes!!! But when I think of Sardinia and cheese I can only think of a wacko TV prrgoam i saw a couple of years ago, about weird stuff in the world, and they talked about some kind of cheese feast in Sardinia, they made holes in a new cheese, and let it be somewhere for a year or so, and flies went in it and laid eggs . so when it was time for the feast, the cheese was full of maggots and people actually cut pieces and ate the thing!! So gross! Anyway, I"m sure you have some fantastic tasty cheeses over there too .

Deyvid

Fri, 8 Jun 2012 20:06:51 GMT

First time ever trying froglea. I cooked it, salted and let it cool. I made a delicious cold salad by adding cucumber, red onion, carrots and garlic with a drizzle of lemon and olive oil. It was delicious. Very suttle, light and filling.

Westsardinia S.r.l.

Thu, 26 May 2011 09:29:45 GMT

the pics looks great.we also provide the bottarga from the original place Sardinia,Italy.bottarga from Cabras.where there is the mullet growing up with mixed the water from sea and river.so it is more finest on taste.please kindly take a look on our website www.westsardinia.net.welcome to contact us.

scott

Wed, 3 Feb 2010 10:58:43 GMT

I will have mullet bottarga the end of the week in 50g packages. I will have tuna bottarga next week. There is a link to my store in my blog.

fx

Sat, 19 Dec 2009 21:01:31 GMT

Thanks Kalliopi, do you remember what fish those eggs came from?

Kalliopi Pistofidou

Fri, 18 Dec 2009 18:22:49 GMT

12Comment by Caya Cagrion: 31/12/2008
Thanks for such an informative article. I was born in Turkey and my mother was a sephardic Jew. Her family ate the roe all the time on toast but they called it "abudaraho". Can you tell me where this term comes from?

Answer: the word "abudaraho" is a misspelling of the word "avgotaraho" which means fish-egg in greek (avgo meaning egg).

Raffaella

Mon, 29 Jun 2009 19:59:58 GMT

Hi there, I"m a Sardinian translator and I also work for a local exporter of top-quality bottarga. I"d like to say a word about the "wax" wrapping it, as above. Sardinian bottarga is renowned as the most valuable worldwide, and you should know that NO WAX has ever been used in Sardinia to wrap ORIGINAL bottarga, as roe is naturally provided with a thin film encapsulating it. You"ll never come across such tricks in Sardinia or from a serious Sardinian manufacturer/exporter.

Cheers,
Raffaella

alberto

Wed, 17 Jun 2009 16:22:12 GMT

you can buy bottarga directly on our website:

www.enolco.com

all our bottarga is kosher... and our prices are very interesting...

just go checking...

fx

Tue, 13 Jan 2009 03:25:32 GMT

Caya Cagri, I don"t know about the etymology of this term, sorry! But I found Bottarga, under a different name of course, in Japan too.

Caya Cagri

Wed, 31 Dec 2008 13:42:12 GMT

Thanks for such an informative article. I was born in Turkey and my mother was a sephardic Jew. Her family ate the roe all the time on toast but they called it "abudaraho". Can you tell me where this term comes from?

thanks again!

alberto

Wed, 3 Dec 2008 14:46:33 GMT

hello,
I"m selling bottarga in all the USA, my bottarga is coming from France.
I sell 150 USD / kg (4 parts of 250g) (shipment is offer for a buying of 1 kg or more).
we can also sell only one piece of 250g for 40 USD each. My bottarga is Casher with a certificate on it.
Let me know if you are interested to my adress: enolco@gmail.com.
P.S. : Sorry for my English.

fx

Fri, 25 Jul 2008 08:02:31 GMT

Daniel, thanks for letting us know and good luck with your bottarga sales, it"s a wonderful product!

daniel

Mon, 21 Jul 2008 09:49:26 GMT

Your article was great, I sell Memmi bottarga in the US and I placed a link to your article. Available now in the US. Spread the word! anything I can help, contact us.

fx

Thu, 17 Jan 2008 04:00:52 GMT

Bottarga is usually quite cheap if you buy it from the fisherman, but it doesn"t keep so well once removed from the protective wax. So you"ll have to buy a whole egg sack and just put some more on the dish or turn the rest into a delicious spread. Don"t buy processed bottarga.

Jeanne L. Warren

Mon, 7 Jan 2008 12:52:40 GMT

Nice site and great pictures! I want to buy some bottarga, but so far, it looks like I have to buy a LOT, and I only want enough to recreate the spectacular pasta that I had in Italy. Suggestions?

Ana Gabriela

Tue, 9 Oct 2007 12:03:39 GMT

I have been reading your blog for sometime and I love your recipes! I tried this one last night and it came out superb. I used a homemade garlic infused oil instead though... Anyhow, thank you for your brilliant culinary imagination. Can"t wait for your next article!

luca

Thu, 9 Aug 2007 05:57:44 GMT

Great one, I am Sardinian and I do things differently - I do indeed use butter, and chilli and parsley.

sarah daragh

Wed, 6 Jun 2007 19:32:33 GMT

I have a lot of shad roe this time of year and have heard of some chefs making bottarga with it with good results. Any sort of recipe for this available?

fx

Tue, 13 Mar 2007 15:48:45 GMT

You can order bottarga in the US at $100 a box from www.bottarga.net shipping included.�

Tabo

Tue, 13 Mar 2007 15:20:11 GMT

Do you sell bottarga? If so how much per pound? And shipping to Arizona? Thanks, Tabo

Craig

Mon, 26 Feb 2007 22:53:46 GMT

I have thousands of these mullets in August to november with a lb. of
roe in in each. The locals are selling to Japan. Our mulletare up to 6
lbs.your reply on this as a rescourse. Craig