Bottarga di Muggine
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Bottarga di Muggine is one of the hallmarks of Sardinian food culture. Its history can be traced back to the dawn of civilisation, to the Phoenicians who began to salt and dry grey mullet roe 3000 years ago. We know from ancient writers that this delicacy was produced along the banks of the Nile and it would seem that traces of it have even been found inside the Egyptian pyramids. Its method of preparation has remained unchanged over the centuries: the roe is cleaned, salted, pressed and dried. The advent of modern technology has not altered the procedure followed: each sac of roe is prepared separately and the whole production process is performed by hand.
Bottarga has high protein content and is very rich in Omega3 fatty acid; it is amber in colour and has a decided yet delicate flavour.
Stylish and versatile, cut into wafer-thin slices, it is an excellent match with fresh vegetables as an ingredient in delicious salads. A joy to the palate on crispy-hot croutons with a trace of butter, or sprinkled and grated over pasta dishes.
ARTICHOKES WITH BOTTARGA
Serves 6: 4 tender artichokes, 3 spoonfuls of extra virgin olive oil, grated mullet botargo, salt.
Clean the artichokes and remove the outer bracts (sometimes called erroneously “leaves”) and the external part of the stalks. Use a sharp knife to divide the artichokes horizontally and remove the hard and thorny part of the bracts. Cut the remaining part thinly. Chop the stalks into 2-cm cubes.
Put everything in a flat bowl, add oil and some salt and sprinkle generously with botargo.
Leave it to blend for about an hour before serving. It is an excellent starter offered with other starters.
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