Bottarga
Bottarga is a dish that in Italy basically consists of the roe of the mullet Mugil cephalus ( Bottarga di muggine ), in France ( French poutargue ) and in Greece ( Greek αβγοτάραχο Avgotaracho ) from the mullet species . The Italian name bottarga and the Sardinian name buttariga are derived from the Arabic nameبطارخ for salted roe.
Manufacture and use
The roe is salted, pressed, dried in the sun and then coated with a thin layer of wax.
In Italy, bottarga is also made from tuna ( Bottarga di tonno ) or swordfish ( Bottarga di pesce spada ). In Italy , the Bottarga di muggine is mainly produced in the following regions:
- Sardinia : Bottarga di Cabras (in Cabras, Alghero and Stintino)
- Tuscany : the famous Bottarga di Orbetello
Bottarga di tonno (Bottarga from bluefin tuna ) comes from the following regions:
- Sardinia (Carloforte)
- Sicily ( Favignana , Trapani , Marzamemi, San Vito Lo Capo)
- Calabria (Reggio Calabria)
Bottarga is also known as "Sardinian caviar" in Italy.
In Greece, the mullet roe Avgotaracho (Αυγοτάραχο) is produced in Mesolongi in the Etoliko district .
The bottarga is also very popular in Provence and Tunisia . The Japanese variant Karasumi is a specialty of Japanese cuisine.
The taste is very spicy to smoky and is reminiscent of fresh fish.
In Italy, bottarga is usually grated over pasta or eaten thinly sliced with tomatoes , olive oil and lemon as a starter . In France, poutargue is eaten as a topping on toast or as a starter, served with olive oil, lemon juice and pepper.
See also
literature
- Alan Davidson: boutargue . In: The Oxford Companion to Food . 2nd Edition. Oxford 2006, p. 93 .
Individual evidence
- ↑ buonasardegna.com ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. Retrieved August 7, 2011
- ↑ Gourmet fish dish Avgotaraho - caviar in Greek. In: Spiegel Online . Retrieved January 12, 2017 .
