Spaghetti alla Bottarga
If food were currency, Bottarga would be as good as gold. Bottarga in Italian, Boutargue in French or Karasumi in Japanese, is the roe sac of grey mullet that has been salted, dried, pressed and dipped in beewax for preservation. It ends up looking like a flat-sided wax sausage. When shopping for bottarga look for the […]