Bottarga di Tonno Rosso - Bluefin Cured Tuna Roe

Bottarga di Tonno Rosso - Bluefin Cured Tuna RoeBluefin Cured Tuna Roe (Bottarga di Tonno Rosso) 4oz (113g) Approx. Bluefin Cured Tuna Roe (Bottarga di Tonno Rosso) is a typical delicacy of the Mediterranean Sea. According to the tradition, Armatore only selects the best tuna to create a superior quality Bottarga with a unique taste and according to the natural method. The Mediterranean caviar Armatore produces, comes from a classic process that respects the territory and the directives of the

Bluefin Cured Tuna Roe (Bottarga di Tonno Rosso) - 4oz (113g) Approx.

Bluefin Cured Tuna Roe (Bottarga di Tonno Rosso) is a typical delicacy of the Mediterranean Sea. According to the tradition, Armatore only selects the best tuna to create a superior quality Bottarga with a unique taste and according to the natural method. The Mediterranean caviar Armatore produces, comes from a classic process that respects the territory and the directives of the International Commission for Conservation of Atlantic Tuna. The eggs of the bluefin tuna are removed and then pressed, salted and dried very slowly, in full protection of the species. The Bluefin Tuna Roe has a color that varies from light to dark pink and has a strong flavor that goes well with different dishes, especially as a topping for pasta with seafood, bruschetta and tomatoes. From a nutritional point of view, Red Tuna Bottarga is a food particularly rich in good fats and proteins.

Ingredients: Bluefin Tuna Eggs (Thunnus, Thynnus), sea salt.

Vacuum Seal Pack - 4oz (113g) Approx.

Product of Italy

Recipe: Spaghetti with Cherry Tomato, Breadcrumbs and Red Tuna Bottarga

Ingredients for 4 people:

500g of Spaghetti

1 clove garlic

250g cherry tomatoes

1/2 cup fine breadcrumbs

Bluefin Tuna Bottarga

Extra Virgin Olive Oil

Parsley

Preparation Method.

Bring a large pot of water to a boil. In the meantime, heat the olive oil in a large pan over medium-low heat. Add the garlic and the cherry tomatoes and cook, stirring frequently, for 4/5 minutes. Remove and discard the garlic. Add the breadcrumbs to the pan and cook, stirring constantly to keep them from burning, until they are golden, about 3 minutes. Remove from the heat and grate some bottarga.

Cook the spaghetti and drain when they are "al dente". Save one cup of cooking water and transfer the pasta to the pan with the sauce. Grate more bottarga and toss over medium heat for 2/3 minutes. If the pasta looks dry add some cooking water to reach the desired consistency. 

Serve the pasta and garnish with fresh parsley and grated bottarga.