"So you made pizza with zucchini and what?" This is what I asked my brother when he told me to check out his pizza on My Monday Pie. Zucchini and bottarga. "What's bottarga again? A new and trendy, terrain-specific vegetable like say ramps?" Nope. Cured mullet roe.
I have since sampled this pie and it was very good. It left me bottarga intrigued. What else can I pair it with? Where can I get it? And why have I gone so long without it?
Then one lazy evening I am watching Anthony Bourdain on No Reservations on Netflix and he is traveling in Sardinia. His beautiful wife is describing the dynamic flavor combination of artichokes and bottarga in her lovely Italian accent. The next thing I know I am surfing the internet, planning my next shopping trip around where I can get bottarga.
As mentioned, bottarga is the roe removed from the inside of a fish, in this case mullet, though sometimes tuna, cured, dried and grated over a dish for flavor much like you would Parmesan. Also like Parmesan, you can buy it whole and grate it yourself right before serving or buy it already grated.
I may have mentioned this before but Buon'Italia is my go-to Italian market of choice in NYC. I love Chelsea Market and this is a wonderful time of year to walk the High Line. There is always the famous Eataly but Buon'Italia is less of a circus show and more reasonably priced. And have I mentioned the High Line?
I may have gotten carried away here with the pictures, but artichokes are beautiful and so is Manhattan.
Artichoke Hearts with Bottarga
- 6 artichokes
- 1 lemon
- 3 tablespoons olive oil
- sea salt
- 1 tablespoon of grated bottarga
- chopped fresh parsley