Bottarga di Muggine or Bottarga di Tonno – A Tough Choice

I’m making pasta with bottarga tonight to celebrate the day and am going to pair it with some excellent wine from my cellar. Looking forward to it as I channel sunlight and Italian island vacations of the past.

avvinare

My first encounter with Bottarga was on the Island of Favignana, one of the Egadi islands, off the Sicilian Coast. It was 1994 and I wasn’t a very adventurous eater. Additionally, all over the island they had posters of the mattanza or the annual slaughter or tuna in the Tonnara. This event takes place in May-June of each year and has been celebrated on Favignana for many years. While I appreciate tradition and local lore as much as the next person, the whole thing was a little gory for my taste and kept me away from this delicacy for years. Luckily for me, a friend insisted that I try Bottarga when we were in Sardinia years later. I remember the fishiness of that first bite but then I grew to appreciate its delicate and subtle flavors. Over the years I have eaten Bottarga a number of times and had even…

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