mezzomediBottarga
Bottarga of dried mullet roe, intensely salty and umami, grated over pasta.
Bottarga is the salted and dried roe sac of fish (mullet or tuna), with an intense, briny, and slightly salty taste. Granular and dry in texture, it brings a deep umami and maritime flavor. An emblematic ancestral ingredient in Mediterranean cuisine, used to enhance pasta, fish, and seafood.
Best pairings
Pasta Classic86%Grated bottarga on spaghetti, marine umami.
Extra virgin olive oil Classic84%Bottarga and olive oil on pasta.
Parmesan Classic84%Two powerful umami sources, a classic savory Italian pasta pairing.
Anchovy Classic82%Two umami from the sea, complementary salty and briny flavors, Mediterranean essence.
Lemon Classic80%Lemon on bottarga, acidity on umami.
Garlic Classic78%Garlic on bottarga pasta.
Flat-leaf parsley Classic77%Fresh parsley brings greenness, cuts through intense iodine, and allows bottarga to shine.
Bread Classic76%Bottarga on buttered bread, a Sardinian antipasto.
White wine Classic76%Dry white wine accompanies iodized seafood, mitigating intense saltiness.
Sea urchin Classic76%Two iodized Mediterranean treasures; bottarga enhances raw umami and intense seafood character.
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FAQ
What goes with bottarga?
Bottarga pairs especially well with pasta, extra virgin olive oil, parmesan, anchovy and lemon. Grated bottarga on spaghetti, marine umami.
What can I substitute for bottarga?
If you don't have it, try: anchovy, sardine.