"Dried mullet egg sac" doesn't have a great ring to it.
So those ingenious Italians gave it a nicer name that's great to say (bottarga! bottarga!) and even greater to grate all over your eggs and pasta and anything that could use a hit of sweet umami candy.
Bottarga is like a truffle in that just a few shavings of the intergalactic orange salty stuff transform whatever they touch.
We used a Microplane (a sharp peeler works, too) to shave some over soft-boiled six-minute eggs. Up next: grilled asparagus and broccolini. And it does wonders on oil- and garlic-rubbed crostini. Try it over the pasta of your choice, tossed with some red pepper flakes, lemon zest and a good olive oil.
Store bottarga in the fridge, tightly wrapped in plastic, and it'll keep for a year. But we're pretty sure you'll find so many uses for the stuff it won't last that long.
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