Sam Dean was right when he said, “bottarga seems to be everywhere these days,” a few weeks ago on the Bon Appetit blog. He was also spot-on when he said that bottarga tastes good grated over pasta dishes that could use “a little savory marine tang.” And really, we think that most quick DIY pasta dishes could use some fishy flavor!
We especially loved Sara Jenkins’ spaghettini with tomatoes and bottarga, which was served as a recent Porsena Special. Also, we should mention our bottarga go-to pasta: Pasta with bottarga and lemon zest.