During my trip to Gaeta I found granulated tuna eggs and give a chance to it as I have never tried normal or granulated one (Iasa brand). When I tried back home on anchovie $ butter pasta that I learned from Giallo Zafferano, it just ruined my dish 😀. How and where do people use the granulated, bottled version? Not the fresh one.
Now I think I may have overused it, or granulated one is a bad choice. I've eaten cured fish eggs and dishes made with it before many times so I know it can be tasty.
by grumpysimpleton
2 Comments
I would skip the anchovies because the bottarga has a pretty intense flavor and doesn’t need help.
Yes try to add a bit at a time until you get a strong but not overwhelming flavor.
Try it on top of a pasta dish, like this one: [orecchiette with rapa sprouts ](https://biosolequocoop.com/orecchiette-con-le-cime-di-rapa-e-bottarga/)(you can use broccoli as well). It adds an umami kick!