Bottarga, also called poutargue, is made from dried mullet roe and is a refined delicacy with a strong, iodized flavor. Widely used in the Mediterranean, it pairs perfectly with simple dishes that gain an exceptional touch.
How to Enjoy Bottarga as an Appetizer or Starter
- Thin slices on toasted bread with a drizzle of olive oil.
- On blinis with a light cream, chic tapas style.
- With creamy burrata and a squeeze of lemon.
- On baked eggs or avocado mousse in a refined verrine.
- As a topping for white pizzas or homemade focaccias.
Tips for Using Bottarga in Cooking
- Use it raw or lightly warmed (avoid overcooking to preserve its aroma).
- Grate finely or slice with a sharp knife.
- Pair with mild ingredients: butter, cream, lemon, summer vegetables.
- A little goes a long way: bottarga is very flavorful.
Serving Suggestions
- As an appetizer or starter: simply with olive oil, thinly sliced on toasted bread or blinis with cream, or with baked eggs or burrata.
- As a garnish for main dishes: on grilled vegetables, risotto, or pizza.
Should You Remove the Wax Before Eating?
Yes, remove the wax and slice thinly.
How to Store Bottarga
Up to 90 days in the refrigerator before opening. After opening, wrap in plastic and store in the fridge for up to 3 weeks.
