So what is bottarga, which can be called bottarga without distinction?
It is a bag of salted and dried mullet eggs, collected when the females are pregnant. It can also be prepared with bluefin tuna roe. It is a culinary specialty of a number of Mediterranean countries such as Algeria and Tunisia where it is called boutharkha or bitarhika, Italy (bottarga), Turkey, Greece, Portugal (butarga) and France . In Provence, it is called botarga or boutargo or poutargo, which is why in French we can say boutargue or poutargue.
Boutargue can come in several forms: whole in its natural vacuum-packed pouch; whole in its natural pocket and protected by a layer of paraffin - it is then called "waxed bottarga", which guarantees excellent preservation, in packets, in slices, in thin slices carpaccio style, marinated in olive oil , grated, etc. It all depends on what you want to use it for and how long you want to keep it. It is better to keep it cool, especially when it is started.
For a festive aperitif, as it is, cut into slices arranged on small slices of baguette or ficelle lightly toasted and buttered, then well sprinkled with lemon juice, it is original and refined. Drink with a very good white wine or champagne.
But you can also cook it, especially grated bottarga: like here in scrambled eggs.
Another classic recipe: spaghetti — you can choose other pastas — with grated bottarga. It must be served on hot plates and well cleaned before eating.
With a little imagination, you can concoct more sophisticated recipes. Moreover, chefs love it to sublimate a recipe.
