Spaghetti alla Bottarga - Taste With The Eyes
Spaghetti alla Bottarga A sea breeze, a multi-leveled palate of peat and iodine, a very long citrus aftertaste. That is how Trikalinos describes their grey mullet bottarga. I serve this gastronomic delicacy in a traditional manner – over a simple pasta prepared with olive oil, garlic, lemon, red chili, and parsley. It is a special dish for connoisseurs of … Continue reading "Spaghetti alla Bottarga"
Lori Lynn