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Author Topic: Okay, who's putting Bottarga on their pizza?  (Read 335 times)

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Offline rascali

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Okay, who's putting Bottarga on their pizza?
« on: March 24, 2019, 01:43:18 PM »
Never knew of this item before, but I also had no experience with Garum until recently, either...

https://www.seriouseats.com/2019/03/bottarga-the-international-delicacy-everyone-should-try.html


Offline HansB

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Re: Okay, who's putting Bottarga on their pizza?
« Reply #1 on: March 24, 2019, 02:01:32 PM »
When I was in Sardinia a few years ago it seemed that they put it on everything! Probably not something I'll put on pizza.
Hans

Offline Bill/SFNM

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Re: Okay, who's putting Bottarga on their pizza?
« Reply #2 on: March 24, 2019, 02:17:42 PM »
I did this several years ago:

https://www.pizzamaking.com/forum/index.php?topic=14484.msg144354#msg144354

No excuse why I haven't done this since. Great stuff!

Online Jackitup

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Re: Okay, who's putting Bottarga on their pizza?
« Reply #3 on: March 25, 2019, 02:13:33 AM »
I remember a few of us did some dry salt curing of egg yolks back then too! I did chicken eggs but have been thinking of a redo with duck eggs! I did like using it on pizza and pasta!!
Jon

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Offline rascali

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Re: Okay, who's putting Bottarga on their pizza?
« Reply #4 on: March 26, 2019, 10:43:41 AM »
When I was in Sardinia a few years ago it seemed that they put it on everything! Probably not something I'll put on pizza.

I found the subject interesting and did some reading and it seems Sardinia produces some of the best Bottarga in the world because of their access to the gray mullet fisheries. The other best place is the west coast of Florida...

Thanks Bill for that link, that pie sounded like a real winner! I was thinking that this would be a way of presenting a more refined and fresher "fishy" taste than the standard anchovy.

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