What is bottarga? It is magical Italian substance. Dried fish roe (tuna or mullet). Available in powder or a solid block wrapped in wax (must be grated). It gives a pasta dish a pungent burst of the sea. Thoughtful daughter, Lesley R., brought HG /BSK a little jar from her travels in Portugal. BSK put it to good use tonight. BSK constructed a sauce of olive oil, thinly sliced garlic, chopped fennel and sweet onion, capers. Plus a can of superior Ortiz tuna (a stellar Spanish product) and sliced cherry tomatoes (these sweet wonders are a seasonal Prince Edward Island treat). Mixed it with a few spoonfuls of bottarga. Gave it a hit of hot pepper flakes. A dash of raw olive oil. The pasta was spaghetti cooked al dente. One of the best pasta dishes HG ever tasted (and chubby HG has consumed much pasta). Of course, the best pasta dish is tagliatelle with slices of white truffle. HG/BSK ate this wonder in Bologna, Bergamo and Florence. Killer.
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