Ittica d'Or

Bottarga, a traditional delicacy of both Sicily and Sardinia, is the salted, pressed and dried roe pouch of tuna, sometimes called "poor man's caviar." Bottarga di Tonno (Tuna Bottarga) is intense, very aromatic, and full of the flavors of the sea. Bottarga di Muggine (Mullet Bottarga) is milder, with a slight sweetness and nuttiness balancing its brininess.

To make bottarga, the roe sack is removed whole from the fish, packed under sea salt to draw out moisture, gently pressed under boards and then hung to dry for several days. This ancient curing process preserves the roe and ages it much like a fine prosciutto! Bottarga can be grated, shaved, or thinly sliced and incorporated into pasta, antipasti, and seafood dishes.

To store leftover bottarga, rub down the cake with good quality olive oil, wrap it first in plastic and then in foil and store in the refrigerator. Rubbed once a week with olive oil, it should keep for at least three months.