Bottarga from Sardinia is well-known to Sardinian vacationers and highly sought after by gourmets. It is made from the roe of the grey mullet (Muggine), salted and dried. Bottarga can be used whole, finely chopped, or grated, making it a perfect addition to any pasta dish or as a starter or main course. Thinly shaved slices add a special touch to salads, tomatoes, or arugula. Alternatively, Bottarga can be served as carpaccio: thinly sliced and marinated with a bit of lemon and olive oil. After the first use, Bottarga should be removed from the foil and stored in parchment paper to allow some air and prevent mold. Bottarga, derived from the fish eggs of the grey mullet, offers a unique taste experience.
