Gemelli (or Spaghetti) Alla Bottarga
If food were currency, Bottarga would be as good as gold. Bottarga di muggine or boutargue in French, 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. I’m sure your innate kitchen wisdom has taught you […]
Saturday, February 16, 2008 25 Comments
