Recipes for Bottarga

Ingredients

• 200g spaghetti
• 50g expired Bottarga, grated
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant.
3. Add the grated Bottarga to the skillet and cook for another 2 minutes, stirring occasionally.
4. Add the cooked spaghetti to the skillet along with the lemon zest and juice. Toss well to coat the pasta with the Bottarga mixture.
5. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until heated through.
6. Serve the spaghetti with Bottarga and lemon garnished with fresh parsley.
7. Enjoy!

Ingredients

• 4 slices of baguette or crusty bread
• 50g expired Bottarga, thinly sliced
• 2 ripe tomatoes, diced
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, halved
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the bread slices on a baking sheet and toast in the oven for 5-7 minutes until crisp.
3. Rub the halved garlic clove on one side of each bread slice.
4. In a bowl, combine the diced tomatoes, extra virgin olive oil, salt, and pepper. Mix well.
5. Top each garlic-rubbed bread slice with Bottarga slices.
6. Spoon the tomato mixture over the Bottarga slices, dividing evenly.
7. Place the bruschetta back in the oven for 2-3 minutes until the Bottarga is warmed through.
8. Garnish with fresh basil leaves and serve immediately.
9. Enjoy!

Ingredients

• 200g slightly expired Bottarga
• 4 medium beets
• 2 cups mixed salad greens
• 1/4 cup chopped fresh herbs
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for about 45 minutes or until tender when pierced with a fork.
3. 3. Remove the beets from the oven and let them cool. Once cooled, peel the beets and cut them into thin slices.
4. 4. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
5. 5. In a large bowl, combine the salad greens, sliced beets, and chopped fresh herbs.
6. 6. Drizzle the dressing over the salad and gently toss to coat.
7. 7. Grate the slightly expired Bottarga over the salad.
8. 8. Serve immediately and enjoy!