On Serious Eats: Bottarga, The Ancient Ingredient Everyone Should Try

Serious Eats makes a serious argument for Bottarga in Sho Spaeth’s piece “Bottarga: What It Is, How to Use It, and Whether It’s Worth It”. The answer to that last question? A resounding YES.  While Bottarga is expensive, a little bit goes a long way. Plus, it keeps indefinitely in the fridge. Whether you slice…

Bottarga Is Old News for Gustiamo

Sam Dean was right when he said, “bottarga seems to be everywhere these days,” a few weeks ago on the Bon Appetit blog. He was also spot-on when he said that bottarga tastes good grated over pasta dishes that could use “a little savory marine tang.”  And really, we think that most quick DIY pasta…