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	Bottarga - Wikipedia, the free encyclopedia
		Bottarga is an Italian delicacy, usually of Sicilian or Sardinian origin but in fact common in many Mediterranean areas.
		Bottarga is often served with lemon juice as an appetizer or used in pasta dishes.
		In Greece and Turkey, it is preserved in a layer of dried beeswax and used to prepare taramosalata.
	en.wikipedia.org /wiki/Bottarga (174 words)

	Orbetello's bottarga
		Bottarga, one of the country's best-kept culinary secrets, is removed from the fish and then salted and air-dried into tongue-like shapes.
		All of Orbetello's bottarga is produced by the local fishing co-op, Orbetello Pesca Lagunare.
		While it is easy enough to buy Sardinian bottarga online (which is delicious and costs on average 7-8 Euros for 4 ounces) you'll have to pay a visit to Orbetello itself in order to taste the local speciality.
	www.italiaplease.com /eng/megazine/shopping/2002/02/bottarga (354 words)

	Sardegna - Sicilia regional food: bottarga
		This way he manages to offer a bottarga (dried and salted roe) made from local tuna eggs, when the majority of the ones on the market are obtained from Atlantic tuna.
		The term bottarga, from the Arab bot-ah-rik, means "raw fish eggs" or "uovo di tonno" (tuna egg) as it is known in Italian.
		Once known as the poor man's caviar, the bottarga is the salted, pressed and dried roe of either the tonno (tuna) or mugine (gray mullet).
	www.aaanetserv.com /ricette_bottarga.htm (830 words)

	Bottarga — Premium Quality Mediterranean caviar.
		Using sea salt, the roe is cured and dried to perfection, then waxed to prevent further drying and exposure to light.
		Serve Bottarga with a touch of olive oil and lime, accompanied by crackers and green olives.
		Bottarga is sold 2 roe per box, available in the USA and Canada only.
	bottarga.net (125 words)

	TangoItalia - Sardegna - Sardinia food
		Bottarga (mullet roe), also known as Sardinian caviar, is considered one of the most authentic, delicious examples of the island’s gastronomic tradition.
		Bottarga is made from mullet eggs, which are carefully extracted from the fish, with great care being taken to avoid rupturing the sacks that hold them.
		Bottarga is shaved, sliced, chopped or grated, and just a little can provide a ton of flavor to a whole host of dishes.
	www.tangoitalia.com /c_sardegna.html (814 words)

	Golfo Azzurro Azienda import/export di prodotti surgelati (Site not responding. Last check: 2007-10-13)
		Bottarga, or mullet roe is an important food on the major Italian island of Sardinia.
		Bottarga has ancient origins, but it is still considered one of the most authentic examples of the island's gastronomic tradition.
		In order to make the most of bottarga, take a baffa (this is the name given to a whole sack of dried eggs) and cut it into fine slices, serving it with slices of celery and a drizzle of olive oil.
	www.golfoazzurro.com /mullet_roe/sard_cav.asp (312 words)

	Gustiamo - Mullet Roe from Cabras in Sardinia - Bottarga di Muggine
		Gustiamo - Mullet Roe from Cabras in Sardinia - Bottarga di Muggine
		A smoothness exalted in the bottarga with su biddiu (in the local Sardinian dialect: the bellybutton).
		Only the biggest and healthiest grey mullets (one in thirty, on average) allow the expert fisherman to extract the whole egg sac up to the "bellybutton", the external belly part, thus avoiding any contact between the eggs, hermetically protected inside the sac, and the outside.
	www.gustiamo.com /cgi-bin/front_end/prodotto?id=26 (244 words)

	[No title]
		La preparazione della bottarga avveniva solo quando i muggini disponevano di uova, cioè da metà luglio a metà settembre.
		From the second uolf of iuly to september, only wehn the mullet eay roe, fishermen cut the fish belly and take out roe, clean it and cover with salt.Then it is pressed between two wooden boards or a weight and hung to dry ou canes.
		The bottarga was once the fishermen food but nowadays it is served in restaurants as delicious hors' d'ouvre.The bottarga is a very tastful product which can be cut in then slices and sevved with extra vergine olive oil on top.
	web.tiscali.it /bottargaspanu/storia_della_bottarga.htm (452 words)

	Bottarga captures Bay Area's fancy
		Bottarga refers to the cured roe sacs of both gray mullet (bottarga di muggine) and tuna (bottarga di tonno).
		Both tuna and mullet bottarga are made by harvesting and cleaning the whole roe or egg sac, laying it to cure under salt, pressing it between wooden planks, then letting it air-dry for several months.
		Bottarga di tonno is harvested from the bluefin tuna, which is highly coveted for its fatty flesh.
	www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2006/09/13/FDGL8L16661.DTL&feed=rss.food (1490 words)

	eG Forums -> Bottarga
		Bottarga is the Italian name for dried, pressed fish roe...gray mullet in Sardinia, tuna in Sicily.
		Bottarga is turning up on chichi restaurant menus, but there are a few Sardinian restaurants that have offered it for years.
		The Bottarga I originally ate was made from the Golden Grey Mullet, which is a tupe of Grey Mullet found in some parts of the Med.
	forums.egullet.org /index.php?showtopic=7030 (1503 words)

	BOTTARGA PASTA SAUCE RECIPE
		Mediterranean caviar - bottarga is the dried row of tuna or gray mullet.
		WHEN the bottarga has marinated, pour the oil and bottarga into a saucepan on a very low flame.
		WHEN the pasta is ready, drain (reserve a cup of the cooking water) and pour into saucepan with bottarga and oil.
	www.e-rcps.com /pasta/rcp/p_abc/bottarga.shtml (195 words)

	Bottarga (Site not responding. Last check: 2007-10-13)
		Bottarga, which has been produced for centuries, is currently in great demand at the tables of gourmets all around the world.
		It was first introduced as a simple food made from gray mullet, which for centuries acted as a fundamental, economical form of sustenance for seafaring fishermen.
		It can be a featured dish, cut into slices and eaten with celery stalks, dressed in olive oil and a dash of lemon juice together with a sliced tomato, or grated as a finishing touch for a first or second course.
	www.sanpellegrino.com /flash_site/articolo.asp?id=1004 (453 words)

	Gustiamo - Tuna Roe from Erice in Sicily, Bottarga di Tonno from Sicilia (Site not responding. Last check: 2007-10-13)
		Gustiamo - Tuna Roe from Erice in Sicily, Bottarga di Tonno from Sicilia
		Vincenzo Macrì, from the fish preserving company Tre Torri, is among the few people able to procure a part of the supply of the local tuna, fished in the nearby island of Favignana, from the demands of the Japanese and American markets.
		Bottarga di Tonno (Tuna Dried Roe) from Erice - (grated)
	www.gustiamo.com /cgi-bin/front_end/prodotto?id=147 (251 words)

	Cravings - Tasting » Blog Archive » Spaghetti con Bottarga (spaghetti w/ bottarga di tonno, parsley & ...
		The Taiwanese are big producers of mullet bottarga, so I am quite accustomed to eating this type of cured and pressed delight.
		Bottarga is cured, so it’s very salty, but grating it over pasta gives it a very elegant and flavorful touch.
		The tuna bottarga, is imported from Sicily or Sardinia, and though it is available year-round, this dish is quintessentially a summer one, explains chef Pasquale Martinelli.
	findyourcraving.com /tasting/?p=92 (712 words)

	Bottarga Di Muggine - ChefTalk Cooking Forums
		Bottarga is just something typical of my area, Liguria, and of Sardinia as well...
		Bottarga is also delicious with salads, and the most typical Ligurian salad, the "CONDIGGION", just calls for it.
		As you said, Bottarga is made with Tuna or Mullet eggs.
	www.cheftalk.com /forums/showthread.php?t=6036 (1107 words)

	bottarga- mediterranean food- italian recipe- gourmet food-bottargaclub.com
		Lefkas Mullet Bottarga is the preserved roe of mullet.
		Bottarga, Boutargue (Tunisia), Poutargue (France), Avgotaracho (greece), Karasumi (Japan) is tradition that dates back to the time of the Egypatians.The name is thought to have evolvec from the Aratic team for raw fish eggs: 'bot-ah-rik'.
		In this dried state they display a very concentrated flavour and tend to be greated or sliced finely to garrish or flavour dishes such as spaghetti or served an "hors d'oeuvre.
	www.bottargaclub.com (124 words)

	Oro di Cabras - La Bottarga dei Fratelli Manca (Site not responding. Last check: 2007-10-13)
		BOTTARGA DI MUGGINE STAGNO DI CABRAS (OR) in baffe da 120 gr.
		BOTTARGA DI MUGGINE STAGNO DI CABRAS (OR) in baffe da 140 gr.
		BOTTARGA DI MUGGINE STAGNO DI CABRAS (OR) in baffe da 160 gr.
	www.orodicabras.com /index.php?cPath=21&language=en (88 words)

	Tzia Peppina's recipes
		They fish only the females, the bigger ones, to open their stomach and pull out the egg bags: this is how you start preparing "bottarga".
		The egg bags, once salted, are hung up to the air for a long dry out, one they are mature they become a dark orange colour and one of the most delicious specialities of the island.
		It can be sliced and covered with a little olive oil and fl pepper, depending on tastes, or sliced with little slices of celery and some olive oil and served as an hors d'oeuvre.
	www.isolasarda.com /ricette_e.htm (875 words)

	Kaleberg Recipe for Spaghetti with bottarga and radicchio (Site not responding. Last check: 2007-10-13)
		We had some really good bottarga and were going to try this recipe, but we went for a much simpler preparation instead.
		Bring a large pot of water to a boil, lightly salt the water and cook spaghetti according to instructions or until al dente.
		Add the bottarga and season to taste with salt and pepper.
	www.kaleberg.com /collection/Spwiboanra1013.html (155 words)

	Batarekh: The Egyptian Caviar Bottarga بطارخ \| The Baheyeldin Dynasty
		In Sicily and Sardinia, it is known as Bottarga, and comes in two varieties: Bottarga di Muggine (Grey Mullet Bottarga) to differentiate it from Bottarga di Tonno (Tuna Bottarga).
		History of caviar, mentions La Bottargue, the precursor of today's Bottarga, and Poutargue.
		A brief description of Bottarga, at Hormel Foods (makers of SPAM!).
	baheyeldin.com /egypt/batarekh-egyptian-caviar-bottarga.html (635 words)

	Pilot Guides.com: Corsica, Sicily and Sardinia: Speciality Foods
		The mullet live in the lagoons near the town, and as they swim out to sea to lay their eggs they are caught in fishermen's nets.
		To prepare Bottarga is a complex process - The fish is sliced which touching the fins in which the eggs develop, and the roe is removed.
		When you buy a packed of Bottarga, you should air the packet for a day or two to regain a natural aroma.
	www.pilotguides.com /destination_guide/europe/corsia_sicily_and_sardinia/food.php (669 words)

	Old-school Sicily - Tribune-Review
		Some gourmet Web sites sell a grated or ground form of tuna bottarga in jars, which chef/owner Michele Savoia of Dish Osteria and Bar says is not as flavorful as when it is cut, crumbled or grated from a whole piece.
		Also, bottarga made from mullet roe is available -- the flavor is lighter and flavor and can substitute for tuna bottarga.
		Tuna bottarga can be crumbled, flaked or thinly sliced into a variety of dishes.
	www.pittsburghlive.com /x/tribunereview/news/mostread/s_464804.html (1033 words)

	In Italy Online - Pasta from the Island
		Bottarga is the dried roe of the grey mullet or Mediterranean tuna, which is grated very much as you grate hard cheese.
		The dish is basically the standard spaghetti aglio e olio (garlic and olive oil) with the addition of the bottarga, which adds a salty taste like a peasant's caviar.
		Below I've given instructions for culingiones, spaghetti con bottarga and a modern version of a Sardinian meat sauce using ground turkey.
	www.initaly.com /regions/sardinia/sims.htm (731 words)

	La Cucina Eoliana e Siciliana: The Food of the Eolian Islands and Sicily
		Immediately add a couple tablespoons of pasta water to prevent the garlic from cooking further and remove from heat.
		When the linguine is al dente, drain and add to the garlic and olive oil, pepper to taste, add the parsley, basil and half of the bottarga, then toss and evenly combine.
		Transfer the pasta to bowls and add the remaining bottarga.
	www.lacucinaeoliana.com /linguine_con_bottarga.html (157 words)

	[No title] (Site not responding. Last check: 2007-10-13)
		It is made from the eggs of fish (mullet,tuna) worked with salt and processed to a natural drying, Bottarga occupies a special place in the Sardinian cuisine view.
		Besides Mullet’s bottarga we have the Tuna one, this fish is drawn out in May during the Tonnara (tuna fishing): a very ancient fishing rite that attracts many tourists from any part of the world every year.
		A particular attention must be reserved to “mosciame”: high quality fillet of tuna fish wich has a very fine and tasty flavour to serve cut in thin slices dressed with oil and lemon.
	web.tiscali.it /FresiLuca/e_bottarga.htm (145 words)

	eBay: Bottarga (item 4442359971 end time Jan-17-07 07:15:32 PST)
		After the pressing, the roe is sun-dried in a ventilated room for one week before being sold in small blocks that are shaved, chopped, grated, sliced, or ground for use in various foods.
		Traditionally used as a seasoning, bottarga can be added to flavor Italian pasta dishes, rice dishes, salads, or other similar foods, providing a sharp salty flavor.
		Our Lefkas Mullet Bottarga is guaranteed to be fresh and should be inspected immediately upon arrival.
	cgi.ebay.com /Bottarga_W0QQitemZ4442359971QQcmdZViewItem (357 words)

	Bottarga "bottarga" - Vicenza news
		La bottarga va tagliata a fettine sottilissime che si condisconocon olio, succo di limone, pepe.
		Actually the "bottarga" is made of dried and compressed eggs of tuna fish or else grey mullet.
		Serve with some slices of roast polenta (a sort of pudding of maize flour).
	www.vicenzanews.it /stampa.jsp?f=a_288_IT_463_1.html (102 words)

	Food product: Bottarga
		But what about bottarga - that delightful salted product that is treasured in Sardinia and Sicily and even in mainland Liguria and in Calabria where it is called ovotarica.
		It is sometimes called ‘poor man’s caviar’, but we think that this is a demeaning name, as bottarga is bottarga is bottarga!
		The first thing to understand about bottarga is that it is the salted, dried roe of either mullet or tuna.
	www.foodtourist.com /FTGuide/Content/I2095.htm (396 words)

	Delicious Italy - Pasta soup with Bottarga and beans recipe from Sardinia (Site not responding. Last check: 2007-10-13)
		Bottarga are basically dried fish 'muggine' eggs and can be bought in packets from many supermarkets in Italy.
		They may even be sold in powder form in glass tins.
		Top with parsley and run a sliver of olive oil over everything and serve.
	www.deliciousitaly.com /Sardegnarecipes7.htm (198 words)

	RECIPES>STARTERS>BOTTARGA
		The eggs are usually covered with wax, which can be easily removed, to preserve them.
		The best way to taste bottarga is to cut it into thin slices and season it with olive oil.
		Bottarga is also a delicious seasoning for spaghetti, and is very good with celery.
	www.sardiniapoint.it /5264.html (143 words)

	String Bean and Tomato Salad with Celery and Bottarga (Site not responding. Last check: 2007-10-13)
		We had a lot of string-bean salads when I was a child, and I never found them too exciting, especially the limp, vinegary ones that came from Italian delis.
		A few chopped anchovies are a classic addition, but here I use bottarga, the pressed tuna or gray mullet roe famous in Sicily and Sardinia, which gives this simple summer dish an exciting, salty bite.
		Add the smallest pinch of salt (remember that the bottarga is very salty) and a few grindings of fl pepper.
	www.ericademane.com /03sum/salad.html (320 words)

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