Bottarga

/bɑˈtɑrɡə/

noun

Bottarga refers to the salted and cured roe of fish, typically from grey mullet or tuna, commonly used in Mediterranean cuisine.

Bottarga is often grated over pasta dishes to enhance their flavor.

Neutral

culinary, gourmet, Mediterranean

Definition 1 of 1

Pro Tip 1/3

When using bottarga, consider it as a seasoning rather than a main ingredient.

Some chefs suggest using bottarga sparingly to avoid overpowering dishes.

Pro Tip 2/3

Bottarga pairs well with light dishes, especially those with citrus, to balance its salty flavor.

Try bottarga with lemon juice to enhance its taste.

Pro Tip 3/3

In Italian cuisine, bottarga is often associated with coastal regions and seafood dishes.

It's a specialty item; understanding its origins can enhance appreciation.

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