Bottarga at I Coppi
- Dave Feldman
Another bottarga sighting. Had a wonderful lemony,
maccheroni with bottarga last night at i Coppi.
Two big developments at i Coppi:
1. They are now open for lunch
2. The garden in back is open now. It's a gorgeous
spot, but confined to parties of 1-3 people. As a
result, it has an unusually open feel for a NYC
garden. Romantic, too.
re: Jim Leff
"Although Dave's disclosed this before, non regulars
may not be aware that he's a longtime friend of i
But see, that's why it's good to drop his name when you
go there! Besides that, I can't imagine that I would
have liked it any less when I went if I hadn't been
able to mention I knew Dave.
re: Allan Evans
Simple enough. I had never heard of "bottarga" let
alone eaten it, until I heard about it here. So the
first time I saw it on a menu, I ordered it. It is
made with olive oil and parsley, but have no idea how
much lemon was in the dish.
I have no idea how bottarga is traditionally served,
so I'm not claiming that i Coppi's is the world's best
preparation of bottarga, only that I now understand
what the fuss about bottarga is about.
re: Dave Feldman
Go to Balducci's. Their bottarga is superior to and
less expensive than the not-so-fresh sacs being sold at
Bella Italia (inside Chelsea Market). Great quality.
Grate it over pasted made moist with olive oil. The
purity of the flavor is transcendent. It is the Italian
way of using a dried pressed caviar, and you wouldn't
dream of adding lemon to sturgeon or beluga. It is
widely eaten in Italy, probably originating in Sardinia
- Sicily - and North Africa. Many great Italian foods
are unknown here, as the Italian-American influence
makes many diners uncomfortable with more authentic
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