Also known as Pourtargue in French, Bottarga was once called “the poor man’s caviar” and these mullet roes are considered a delicacy in Italy. The tongue-shaped pouch of fish eggs is cut from the mullet, hand salted, and then sun-dried for one to two months.
Perfect cut in thin slices, grated in a pasta dish, or on buttered toast to bring more flavour.
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