Bottarga - Buttariga

Bottarga

»» Buttariga

Cooking Recipes (Sardinia - Italy)


Ingredients:
Tuna or mullet roe
salt
1 lemon
extra virgin olive oil
black pepper (optional)

Preparation:
To obtain a more delicate Bottarga, it is preferable to use the eggs of mullet fish that belongs to the group of mullet and who is considered the finest representative, although currently the pollution of its preferred habitats (coastal waters, lagoons and estuaries) sometimes results in a decline in the quality of the meat.
If the origin remains a safe quality fish with white meat and soda, and lends itself to many preparations.
The mullet is one of them.
Slit the belly of the fish first and extract the bag gently ovary.
Pour into a wooden box, a lower layer of salt, then eggs dispose yourself and cover with another layer of salt.
Cover with a piece of wood pressed by a weight of 4 kg, so that the eggs can take a form narrower and elongated like a sausage dish.
For the first day you leave the cassette in an environment of natural warmth, then move it in a cool, dry, well leave it until the buttariga not have taken an amber color.
At serving time, at least 1 / 2 hour before cut into thin slices and season with lemon juice, some olive oil and, if you like, sprinkle with freshly ground black pepper.
Brought to the table, a bottle of chilled white wine, such as a dry or a Malvasia Vermentino.