Your cart is empty
Your shopping cart is empty, click below to continue shopping.Continue Shopping
Bottarga, known as the ‘caviar of the South’ is as fundamental to Sardinian cooking as wasabi is to Japanese. While this air-dried mullet roe is perfect simply grated over pasta, vegetables or grilled seafood, its umami saltiness is also wonderful with meat.
This bottarga butter is easy to make, and perfect served atop your favourite steak.
Pilu’s Bottarga di Muggine is made in Australia from wild-caught mullet. Produced by renowned chef Giovanni Pilu, it captures the essence of Sardinia.
Place the room temperature butter into a bowl. Peel skin from one lobe (half a packet) of bottarga, and grate over butter. Add salt and stir very well to combine.
Lay a sheet of plastic wrap on your work surface and spoon butter mix into centre. Use plastic wrap to create a tight cylinder and seal at both ends.
Refrigerate until solid (at least one hour).
To serve, remove plastic wrap and cut discs of butter. Serve on top of rested steak.
Bottarga butter will keep in the fridge for one week and can also be used on baked fish, mussels, roast vegetables and pasta.
15m prep | 1.25h cook
Most of us remember the first time we tasted preserved lemon. Perhaps there were y... Read more
5m prep | 5m cook
If you haven’t yet flicked the pages of Hetty McKinnon’s ‘To Asia With Love’, you’... Read more
This recipe is one of over 130 in Boronia Kitchen, Simon Sandall’s inspiring journey from humble beginnings to award winning su...
Veggie dishes can sometimes be designated to the lower end of the dining table hierarchy, especially when competing with a sat...
The Lucky Taco food truck has been serving up fresh, authentic and delicious Mexican inspired food in New Zealand for 10 year...