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?
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.
As the Taiwanese use more of this ingredient than the Italians, check Asian groceries.
Pace Picante Salsa Knockoff
Wawa hoagies using a lot less meat
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