Tuna Bottarga 100g
Weight: 100g (approx)
Known as the Caviar of the south, Sicilian Tuna Bottarga is comparable to White Alba Truffle in reputation and very nearly in price. Bottarga is a very simple product made from salted and cured fish roe (either grey Mullet or the more prized Sicilian Tuna). The roe is prepared by salting, pressing and drying for up to 6 months in cool well aired rooms. The result of this process is dry and intensely flavoured slabs.
The tuna variety which we stock is usually darker and has a stronger taste than grey mullet roe. It also has quite a solid texture, an even, dark red colour and a squared-off shape due to being dried under heavy presses. It is usually made once the tuna season ends in May.
Like truffles, Bottarga can be grated or thinly sliced over dishes, adding its unique aroma and flavour to many recipes. Enjoy it shaved on warm bruschetta, grated over pasta, infused in extra virgin olive oil or in more creative ways to season different dishes such as salad (it goes perfectly with raw artichokes), risotto or even meat, bottarga lends a unique and distinctive ocean flavour to all sorts of dishes.
Check out our favourite recipes and learn more about Bottarga here.
Tuna eggs, sea salt.
Located in Pisa, Antico Pastificio Morelli was founded in 1860 and is a family-run business which has been passed down through five generations. Siblings Lucia, Antonio and Marco continue to run the company today preserving its traditions of the past. Using ancient techniques they produce a vast range of specialities, free of both preservatives and colouring agents. Dried in cold storage rooms for 36 hours at a low temperature the pasta maintains the intrinsic taste and nutritious properties of the product. The result is truly wholesome pasta, with a wonderfully rich flavour and full consistency.