Content about Bottarga
May 11, 2010
"The bacon of fish" elevates this simple pasta to transcendence
You may remember awhile back my lamenting post about a favorite ingredient I couldn't find in Chicago. The ingredient that Claudia at Cook Eat Fret christened "the bacon of fish." Something relatively undiscovered and very difficult to find in the U.S. A secret ingredient, you might say. Well, I'm done lamenting. Because I have found bottarga, the cured roe sack that's pressed and dried to become the density of hard...
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January 26, 2010
This fishy roe is a meal in itself.
My Chicago is about life as a cooks and eaters in our home city. Markets, restaurants, secret finds, really tasty bites--or just a great story. We're lucky to live here.
Bottarga would handily win the award for "foodstuff with least correlation between attractiveness and deliciousness," if such a thing existed. It is a brown, firm lobe, and, poor thing, really quite ugly. A cured, pressed, and dried fish egg sack. How...
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All content copyright Nick Kindelsperger and Blake Royer.
