Bottarga is the Italian name for fish roe sacs that have been salt cured and air-dried to taste like the quintessence of the sea. It is more commonly crafted from mullet roe, but can be made from any fish. In this class I will teach students how to cure it and how to cook with it. We will compare 3 different kinds of bottarga, my homemade mullet with roe from the North Carolina coast, Sardinia mullet and Sicilian tuna.
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Earlier Event: February 14RISOTTO WORKSHOP
Later Event: February 18Community Cuisine, Cupertino - THE ITALIAN WAY WITH VEGETABLES: BITTER IS BETTER