Bottarga di Muggine

Bottarga di muggine or mullet roe is one of the most renowned Sardinian foods. To prepare this delicacy, roe pouches of Mugil Cephalus, or flathead grey mullet, are first cleaned, cured in sea salt, pressed, then dried.

The result is a delicacy with a salty flavor and a dense, silky texture. Bottarga can be shaved, sliced, chopped, or grated, and even a small amount can provide a lot of flavor to a wide range of dishes. Thinly sliced and flavored with lemon juice and olive oil, bottarga is often served as an appetizer, and when it's finely chopped, it makes a great addition to fresh vegetable salads.

Aged bottarga is best enjoyed grated over hot pasta, most commonly in a popular local dish spaghetti con bottarga, which is made with pasta, grated bottarga, extra virgin olive oil, red pepper flakes, and chopped parsley – simple, yet utterly delicious.