Bottarga is a Sardinian delicacy of cured fish roe origin. It can come either ready-grated or waxed block to be sliced or grated. Although it doesn't look very appetising, it's one of the most flavourful marine product, its taste is strong, savoury, salty and very fishy.
Ingredients:
15g grated bottarga
20g ricotta or plain philadelphia (choose ricotta if you want a stronger taste of bottarga, philadelphia if you prefer a milder one)
10-15 small-size fresh spinach leaves
Preparation:
In a small bowl mix together the grated bottarga and the ricotta (or philadelphia); wash and drain the spinach leaves. Using a teaspoon spread a small amount of the cream over each spinach leave, roll it over and pin with a cocktail stick.
I prepared both medium and small size leaves, friends over for dinner agreed that the small leaves are preferable for this recipe as the flavours mix better for a more sophisticated taste.
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| cream of bottarga in a spinach roll ©italiansuitcase |