Ways to Serve Grated Bottarga

 

Bottarga is ideal to eat unrefined, or used to top cooked game plans, basically like decorations of flakey sea salt. Emphatically prepared, a limited quantity bottarga has a gigantic effect, so it's best ground on a microplane or pitifully cut using a mandoline. In case it's excessively fragile to try and think about crushing, make a pass at freezing.

1. Sprinkled with lemon juice to cut the sharpness.

2. Pitifully cut or ground with bread and extra-virgin olive oil or margarine, for instance, with an Italian flatbread called carta da musica.

3. Ground with basics.

4. Ground over still to some degree firm pasta dishes, for instance, Chef Thomas Keller's spaghetti aglio e olio, or spaghetti alla bottarga, with lemon punch, breadcrumbs, and olive oil.

5. On extravagant, rich broiled eggs.

6. On immaculately cooked risotto.

7. Over vegetables like unrefined celery or steamed broccoli or cauliflower.

8. In a cherry tomato salad.

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