Bottarga di Tonno (Tuna Roe) from Erice by Tre Torri - Whole by Tre Torri

Beyond sublime. This simple, preserved Tuna Roe, is best when served with hot, al dente Bucatini (Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. - Google it!) finely grated and paired with finely minced flat-leaf parsley, Meyer Lemon zest (also, finely grated), a couple of teaspoons of your finest, youngest extra virgin olive oil, five or six cloves of garlic sliced on a truffle slicer, red pepper flakes, and a dollop of pasta water.Briefly sauté the sliced garlic and pepper flakes in 1/4 c olive oil - don't let the garlic overcook.Add hot pasta to a warmed serving bowl, add the olive oil-garlic-red pepper, lemon zest, minced parsley and toss to mix - for 1 lb of dry pasta you will need 2-3 oz of Bottarga grated (or, finely-sliced on a Truffle Slicer - the Bottarga must be very cold for this to work) to sprinkle over the pasta - add a bit of pasta water, toss, taste - add pepper if desired and serve.

When i was a kid my nonna would come visit us in the U.S. from italy, she would always bring us this bottarga, but stopped when the price went up. when i saw it on here i had to buy it, it is a small piece maybe 3 inches, but it is nice to get as a treat for yourself once in a while.

Extinction chances are off the chart high for this species of tuna. Don't be part of it. Please look it up for yourself. Shame on this seller!