282955 Sat Feb 04 15:30:00 -0800 2006 6 31 Home Cooking 0 1509297 My MIL had pasta with Bottarga last night, and after eating four plates of it (she is of course, glamourously thin), called to recommend it to us. Managed to track down Bottarga in Little Italy, and am now torn between the different preparation methods I've read - MIL's host - infuse olive oil with sliced bottarga and garlic for a couple of hours, strain, heat olive oil, toss with cooked pasta and serve with shaved bottarga Italian Country Cook Book (Rogers Gray) - saute garlic, parsley & hot chile flakes, toss with drained pasta, grated bottarga, then serve with some grated bottarga on top & lemon juice. (calls for 10 oz bottarga, 9 oz pasta, for 6 people) Marcella - saute onions/scallions in butter & salt, add to drained pasta with additional butter, parsley, grated lemon peel, optional chili pepper and "ground" bottarga (method - slice paper thin & chop as fine as possible down to fine soft grains). (calls for 1 oz bottarga, 8 oz pasta, for two people) TIA. BTW - I have up to 4oz of bottarga and there are just two of us Sat Feb 04 15:30:00 -0800 2006 0 MMRuth 1 1509343 Rogers Gray sounds best to me, except I'd leave out the parsley. Love bottarga. Sat Feb 04 22:15:59 -0800 2006 1509297 0 nja 1 1509518 I love bottarga as well but have not tried it. Where in Little Italy did you get it? How do you store it & how long will it last? I think I'm gonna go for it. The only place I've seen it is in the Italian store in Chelsea Market. Thanks Mon Feb 06 09:37:41 -0800 2006 1509297 0 amp156 2 1509536 I found it at Di Palo's - about $20 for four ounces. It came vacuumed packed and we used about half - then wrapped in Saran wrap & foil - don't know how long it will last. Ended up using the Roger/Gray recipe - more or less for 2 people as a main course 8 oz spaghetti, l large garlic clove, one dried hot pepper, about 1 cup chopped parsley, juice of one lemon, 2 oz grated Bottarga - heated the garlic, pepper (broken up) and parsley in 3 T olive oil, tossed with drain pasta, added most of the bottarga, tossed, added lemon juice & tossed(last two steps done in a bowl) and then put on the remaining bottarga. V. tasty - my husband sprinkled on some more hot pepper flakes. Mon Feb 06 10:51:26 -0800 2006 1509518 0 MMRuth 2 1509564 There's also a really good recipe in the Zuni cookbook for scrambled eggs with bottarga. It'll keep a loooong time wrapped in the fridge, so you have plenty of time to experiment. Mon Feb 06 13:10:16 -0800 2006 1509518 0 Millicent 3 1509583 That's good to know about the storage time - Thanks! Mon Feb 06 13:57:53 -0800 2006 1509564 0 MMRuth 1 2231157 Ruth can you, or someone else describe the taste of bottarga to me? I am thinking of buying some at DiPalo after reading these posts but want to have an idea of what it is like..would you say it is very "fishy" tasting? Thanks! Fri Jan 26 15:08:38 -0800 2007 1509297 12618 erica