Botargo
If you are going to make a really delicious first course, the roe is certainly something for you: consists of the gonads of the fish, whose eggs are salted and dried by conventional methods, this spicy condiment is able to give the dish a unique and irresistible. Derived mainly from the eggs of bluefin tuna or mullet (in which the two products differ in both color and flavor, although the tuna is definitely stronger), the roe can be savored as an appetizer or as a sauce for pasta, so as is the case with the grated parmesan, a good plate of spaghetti, creating the recipe for spaghetti with bottarga and, if eaten as an appetizer instead, the roe is cut in oblique slices, which are then sprinkled with a little olive oil 'oil, or resting on buttered toast. Do not miss the lumps of cottage cheese pureed in a blender and then sprinkled with grated bottarga, resting on buttered toast. | 
Europe
Italy
Sicily
