What is bottarga?
Bottarga, also known as the treasure of the sea, is made from a fish roe sac that is dried and salted. It features in many cuisines.
Known since Antiquity all around the Mediterranean, bottarga is now produced all over the world, mainly from grey mullet; it is also made from bluefin tuna. The quality of bottarga depends on the drying method used. At Maison DEHESA, we speak of “slow-maturation”, a process that preserves the interplay of textures and the aromatic complexity of bottarga.
Bottarga is enjoyed as an aperitif or as a main course, thinly sliced or grated over pasta, meat or fish.
The process of making bottarga involves curing the roe (the fish’s egg sac) with salt, drying it in the sun, then rubbing it with olive oil. The product will keep for several months if stored in optimal conditions.
How do you eat bottarga?
Traditionally, bottarga is eaten grated, but you can also enjoy it in thin slices. Bottarga is generally served as an aperitif or as a main course, to elevate your recipes.
Maison DEHESA shares 3 tips for working bottarga into your dishes:
1) Grate the bottarga and sprinkle it over pasta, risotto or a tart.
2) Thinly slice the bottarga and serve it as antipasti with olive oil and lemon juice, on toasted bread.
3) Cut the bottarga into small pieces, then wrap them around a fig or a piece of prosciutto, for example.
Our bottarga recipes
Maison DEHESA offers you its recipe cards, to recreate at home:
Thin asparagus tart with bottarga and burrata;
Courgette tagliatelle with bottarga;
Cockle risotto with bottarga and lemon.
Order your bottarga right here. We deliver to your door!
Enjoy!
And don’t forget to share your finest creations with us #maisondehesa!