Bottarga has arrived

[MarcelNL]

recipes please

(I wont be asking them for the Nonino Grappa di Moscata)

 

[sumis]

shave. eat.

.

 

[Michi]

Make taramasalata.

 

[Dan-]

Serve over asparagus with hollandaise

 

[M1k3]

Serve over asparagus with hollandaise queso

 

[BillHanna]

@labor of love

 

[labor of love]

 

[Dan-]

This is definitely a different sort of preparation: Lamb Liver Bottarga with Mâche, Radish, and Sheep's Milk Butter on Toast (ok, so there’s not any actual bottarga in this)

Another one: Squid Ink Pasta With Shrimp, Fennel, Tomatoes, and Bottarga Butter

 

[mockit]

That squid ink pasta with bottarga sounds so ridiculously good. I imagine this stuff tastes like a saltier more concentrated uni? Savory sea deliciousness? I may have had it on pasta before as it looks familiar (obviously not at home).

 

[Beerzebub]

This is definitely a different sort of preparation: Lamb Liver Bottarga with Mâche, Radish, and Sheep's Milk Butter on Toast
Another one: Squid Ink Pasta With Shrimp, Fennel, Tomatoes, and Bottarga Butter

Dang, I clicked on the first one intrigued by the notion of combining lamb liver with bottarga. But the lamb liver IS the bottarga!

 

[Dan-]

Haha oops!

 

[Beerzebub]

Haha oops!

All the more intriguing though. I actually want to try making it.

 

[Michi]

Dang, I clicked on the first one intrigued by the notion of combining lamb liver with bottarga. But the lamb liver IS the bottarga!

Thanks for dredging this up! Both recipes sound amazing. I will be trying both!

 

[Beerzebub]

Thanks for dredging this up! Both recipes sound amazing. I will be trying both!

Yep, thanks @Dan- ! And the lamb liver one mentions pork liver and beef heart as other options

 

[Michi]

Yep, thanks @Dan- ! And the lamb liver one mentions pork liver and beef heart as other options

Oh, I missed that @Dan- posted this originally. Many thanks!

 

[MarcelNL]

Thinking of it, I can imagine that the bottarga in butter might do well in a stir fried wild spinach with some garlic and ginger recipe I have...it calls for lobster butter, yet I rarely make that since lobster is sinfully expensive around here.