{"product_id":"smeralda-cured-mullet-roe-bottarga-di-muggine-5-11-oz-145gr-1-unit","title":"Bottarga di Muggine Cured Mullet Roe 4.59 oz (135gr) 1 Unit","description":"\u003cp style=\"font-weight: 400;\"\u003eBottarga is a delicacy of salted, cured fish roe, typically of the grey mullet or the bluefin tuna (Bottarga di Tonno). Produced around the Mediterranean is where the best-known version of Bottarga is and it has many names and prepared in various ways.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eA word about that pellicle: It is, in fact, the membrane that encapsulates the roe sac, which turns papery during the process of curing and drying. While it is not necessary to remove it, it is preferable. As Andrew Feinberg notes in Franny's: Simple, Seasonal, Italian, if you don't peel it off, \"it might get caught in your teeth.\" Generally speaking, I peel only as much as I want to use, much like certain salami with indelibly chewy casings.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e \u003c\/p\u003e\n\u003ch2\u003eHISTORY\u003c\/h2\u003e\n\u003cp style=\"font-weight: 400;\"\u003eThe first documented Bottarga production in the Nile Delta is during the 10th century BCE. And, in the 15th century, Martino da Como described the production of bottarga by salting, then smoking to dry it. In Italy, it is made from bluefin tuna in Sicily, and from flathead mullet in Sardinia, where it is called Sardinian butàriga.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eBottarga is usually sliced thinly or grated when served. Sometimes it is prepared from Atlantic bluefin tuna (Bottarga di tonno Rosso) or yellowfin tuna. It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a hard, dry slab. Formerly, it was generally coated in beeswax to preserve it, as it still is in Greece and Egypt. The curing time may vary depending on the producer and the desired texture as well as the preference of the consumers, which varies by country.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eIts culinary properties may be compared to those of dry anchovies, although it is much more expensive. Often, it is served with olive oil or lemon juice as an appetizer accompanied by bread or crostini. It is also used in pasta dishes.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e \u003c\/p\u003e\n\u003ch2\u003eRECOMMENDED SERVING SUGGESTIONS\u003c\/h2\u003e\n\u003cp style=\"font-weight: 400;\"\u003eBottarga usually is served sliced thinly or grated when it is served.\u003cspan\u003e \u003c\/span\u003eBottarga is best to eat raw or used to top cooked preparations, almost like garnishes of flakey sea salt. Intensely flavored, a little bottarga goes a long way, so it's best grated on a Microplane or thinly sliced using a mandoline. If it's too soft to grate, try freezing. A single piece of bottarga, when grated, is usually enough for four servings so if there's any leftover, wrap it well and refrigerate or freeze it and it will keep for months. You can also grate bottarga over scrambled eggs, add it to risotto, slow-cooked cannellini beans, or sprinkled over a Caesar salad.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e \u003c\/p\u003e\n\u003ch2\u003eSTORAGE\u003c\/h2\u003e\n\u003cp style=\"font-weight: 400;\"\u003eStore Bottarga either vacuum-packed or sealed in beeswax. As long as it hasn't been opened, it's best if used within 15 months but will still be fine for two or three years. Bottarga is sensitive to ultraviolet light, so it is best stored in a dry and dark place.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eAside from the way it tastes, the best part of bottarga is that it effectively keeps indefinitely. Even after you open up the packaging, peel back the pellicle, and grate some over pasta, the remainder will keep, tightly wrapped in plastic and refrigerated, for months and months.\u003c\/p\u003e\n\u003cp\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eBrand:\u003c\/b\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Ittica D´or\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNet Weight:\u003c\/b\u003e 145g (5.11oz)\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eOrigin:\u003c\/b\u003e Product of Italy\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCase:\u003c\/strong\u003e 1 Unit\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Smeralda","offers":[{"title":"Default Title","offer_id":44473842401527,"sku":"SME001","price":36.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/6412\/3895\/files\/bottarga-di-muggine-160gr-pack-from-the-sea-sognotoscano-372071_1390x1390_8c7673df-bb0b-4558-af96-28478f8bded1.webp?v=1717871638","url":"https:\/\/casacella.com\/products\/smeralda-cured-mullet-roe-bottarga-di-muggine-5-11-oz-145gr-1-unit","provider":"Casacella Foods","version":"1.0","type":"link"}