It is called the caviar of the Mediterranean.
Known since antiquity, bottarga or boutargue is a pouch of dried mullet eggs.
It has established itself as a specialty of the city of Martigues since the 16th century, with the many literary references as in Gargantua or Pantagruel which consume it under the pen of Rabelais.
The recipe for bottarga pasta
Ingredients :
- 300 gr of pasta
- 50 gr of bottarga
- 50 gr of Parmesan
- breadcrumbs
- Olive oil
Recipe steps:
1.
Cook the pasta in plenty of water.
2.
Drain them and keep a small ladle of the cooking water.
3.
Brown them in a little olive oil with the cooking water, grate the bottarga and the Parmesan.
4.
Sprinkle with breadcrumbs and serve.
It is called the caviar of the Mediterranean.
Known since antiquity, bottarga or boutargue is a pouch of dried mullet eggs.
It has established itself as a specialty of the city of Martigues since the 16th century (many literary references as in Gargantua or Pantagruel which consume it under the pen of Rabelais).