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Bottarga at I Coppi

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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.

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  1. Although Dave's disclosed this before, non regulars may not be aware that he's a longtime friend of i Coppi's owners.

    2 Replies
    1. re: Jim Leff

      we ve eaten at i. coppi, i think 5 times, in the last 8 months or so. always good, fun, easy, we sat in that grden are 5/10/99, its very cool. enjoy

      1. re: Jim Leff
        f
        Frank Language

        "Although Dave's disclosed this before, non regulars
        may not be aware that he's a longtime friend of i
        Coppi's owners."

        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.

      2. Why would they serve a "lemony" bottarga? All it needs
        is a drizzle of olive oil and parsley. The flavor of
        the bottarga ought to be enough, unless they use lemon
        to shave less bottarga over the pasta.

        2 Replies
        1. re: Allan Evans

          Allan,

          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.

          1. re: Dave Feldman

            Dave,
            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
            dishes.

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