Anyone Using Bottarga?
I've seen bottarga on a few cooking shows lately, and thought it looked good. I don't remember seeing it on any menus around town. Has anyone had it in a restaurant in the Philly area?
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The last time I was at Sola in Bryn Mawr they were doing a scallop dish that they shaved botarga over. That was about a month ago...not sure if it's still on their menu. It added a nice salty contrast to the sweetness of the scallop.
didn't get a chance to try it, but the james menu looks really great this season and includes a dish with bottarga. love the stuff, hard to find though.