Bottarga Italian food that Malaysian favorite too

By : Sarrves Varan

Smoked eggs from sea rats. What are you waiting for? Don’t be disappointed with this rough description of Italian food because another way to describe bottarga is “Sicilian Caviar”. In August and September, southern Italians take eggs from gray mullets, salt, press, and let dry for up to six months. The result is a large number of yellow and orange -colored eggs that, when sliced ​​and eaten or grated over pasta, develop into a very tasty, smoky and salty bouquet. While it was basically the poor man’s answer to preserving seafood in the days before refrigeration, it is now considered one of the most sought after and luxurious foods in Italy, right there with truffles (more on that later). Grate best on pasta, or thinly sliced ​​and sprinkled with lemon juice and olive oil.

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