About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« White Clam Sauce | Main | Scallop Sauce with Olive Oil, Garlic and Hot Pepper »

Sardinian Botarga Sauce

This recipe had a really special aspect to it. Early on, I realized that, not only would I be in Venice to make it(I would never have been able to find Botarga in Tallahassee) but that Sandi would be there, too. It was travel magic meets Marcella magic!
We went to the Rialto market to buy the special dried fish roe, Botarga. The first place only had tuna and I knew that was wrong but the woman in there told me to go to the store around the block. It seemed like she may have meant the Casa del Parmigiano, so we went in and they did have it there. Botarga purchased, Sandi and I got the other ingredients for the simple sauce, at the market and headed home.
Onions, butter. lemon zest and parsley join the botarga to make a lovely compliment for the pasta.
Here is the botarga in the package:

DSCN5738pack.jpg


And here it is, looking very much like caviar, on the plate:

DSCN5742bot.jpg


We were both skeptical about the outcome of this dish—too fishy, maybe but, the finished dish was lovely—a perfect lunch with a green salad and a glass of crisp, chilled Soave.
An amazing, charmed, culinary moment for Sandi and me.

piatto.jpg

Comments (4)

I posted on my blog about our wonderful experience.
Venice, The market, your Italian language skills, Marcella's recipe, Amici.
It is the moments in life that really matter... this was one!

Jan, this looks and sounds lovely. You have just inspired me to make it during our next visit to Venice. Thank you!

Marcella Hazan:

Except for your reluctance to use the double consonant in bottarga,
you have done a faultless job. You have even found Victor's favorite shop in the market for soppressa, burrata, prosciutto, prosciutto cotto, mozzarella di bufala, good butter. The one thing we didn't get there was parmigiano because the Consorzio in Parma supplied us directly. Someday, if you can get your hands on whole bottarga and carta musica - wafer thin Sardinian sheet music bread - slice the bottarga very, very thin, soften some butter to room temperature, briefly crisp the carta musica in the oven then break off several pieces, pair off approximately matching pieces, butter each of them, cover one piece of buttered bread with slices of bottarga, top with a matching piece of bread, and bite into one of the most heavenly sandwiches you can make. Both bottarga and carta musica are available in the States online, incidentally. I wish I had been with you. I would even have given up one of the consonants.

Did Sandi ever tell you that we found a smaller (and less expensive) container at a shop near the Rialto? LOL No doubt the one you bought tasted far better!

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This page contains a single entry from the blog posted on June 18, 2010 6:45 AM.

The previous post in this blog was White Clam Sauce.

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