Posts Tagged ‘bottarga’

Spaghetti e bottarga

April 4, 2014

ShadRoeBottargaSpaghetti

It was a damp and chilly Friday night, not the kind of weather one would want to sit and watch a baseball game in. Feeling a tad guilty about forsaking the local AA team’s second home game of the season for the warmth of home, I turned my focus dinner.

Since we had skipped our normal Thursday pasta dinner because of the home opener, beloved spouse and I thought a simple spaghetti aglio olio would be perfect a dinner for this Lenten Friday meal.

I was doubly ecstatic. This would give me the opportunity to try my latest experiment in food preservation: Bottarga.

Bottarga is fairly common in the countries that border on the Mediterranean Sea. Usually made out of mullet or tuna roe, it’s used in very thin slices on bread as an appetizer with wine or grated over pasta.

Doing some online research into recipes for shad roe, I had stumbled across an interesting idea: curing the shad roe for use as Bottarga.

I was intrigued.

Much to the chagrin of one of my friends, I hit up the local fish monger for two roe sets. They were large and ripe, weighing almost a half a pound each.
ShadRoeSets

Two shad roe sets, each about a half a pound.

 

 

I made up a light brine solution (1% kosher salt dissolved in water) and soaked the roe sets in it overnight in the refrigerator.

The next day, I took the roe sets out of the brine, patted them dry and then coated them with a little olive oil. I prepared a small pan with a doubled over paper towel topped with a layer of kosher salt. I laid the roe sets down, covered them with a thin layer of salt and set them in the fridge.

Each day, I would check and if/when the paper towel was soaked with the fluids extracted from the roe sets, I would change it. This also gave me the opportunity to flip the sets, always setting them on a bed of salt on fresh paper towel and covered with another thin layer of salt.

ShadRoeSetscured

Salt cured shad roe sets

Once the roe stopped giving up its moisture, I wiped off the excess salt, threaded each piece with some kitchen twine and hung them in the basement to dry for a week.

They lost a total of half their weight by time I took them down, wiped them down with a little more olive oil and put them in a plastic bag and stored them in the ice box.

Tonight, I made my usual version of spaghetti aglio olio, but after I plated my portion, I grated some of the shad roe bottarga over the pasta.

WOW!

ShadRoeBottarga

Shad roe bottarga.

Just what I was looking for! A fresh, briny aroma wafted up out of the pasta bowl. The rich and comforting oil and garlic (and peperoncino) sauce was brightened by a really nice sea shore taste.

Experiment a success!

Oh…and for the investment of less than $20 in materials and about 10 days of time, I created a delicacy that sells for about $90 per ounce. The result was about $675 worth of finished product.