5. Bottarga di Muggine
Nestled in vacuum-packed bags sat an orange, squash-looking delicacy from Sicily. The product was brought by Manicaretti Food Imports, which brings to the U.S. an authentic and artisanal taste of Bottarga di Muggine from Italy.
Bottaga di Muggine, a salted, pressed, and dried roe pouch of grey sea mullet, is a traditional delicacy of Sardinia, often being called “Poor Man’s Caviar.” With distinct ocean, briny, and fishy notes, and a sweet nutty aftertaste and texture, it is milder than the more traditional bottarga made from tuna.
The method to process the fish takes a delicate touch and close attention. Roe is removed from the fish, washed in purified water, with care not to break the sack. This sack is then packed under salt, which draws out the moisture, then pressed gently and hung to dry for several days. This age-old process allows the bottarga to keep as long as prosciutto.
The bottarga is enjoyed shaved, sliced, and grated over pasta, eggs, risotto, and stews, similar to Parmesan cheese. It can be shaved with a potato peeler into thin ribbons or simply worked into a paste with olive oil or melted butter for a luxury dousing on linguine with clams.
