Sardinia · oil · thin
Best pasta for bottarga
Grated cured fish roe in olive oil. Salty and dry. Spaghetti or fregola.
- Region
- Sardinia
- Base
- Oil
- Texture
- Thin
- Shapes that hold it
- 2
- Classic plates
- 1
What it asks of a shape
Bottarga is a thin oil-based sauce. It wants a long strand, so the sauce coats every turn of the fork, and a grain-sized shape, cooked in the liquid like rice. The ranking below scores every profiled shape on those traits, then the shape's own sauce notes break the ties.
About bottarga
- Main ingredients
- Fish roe
No article covers this exact sauce. On bottarga in general:
Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna. It is a feature of Italian cuisine; forms of the dish from other parts of the world include Taiwanese wūyú zǐ, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in various ways. Due to its scarcity and involved preparation it is expensive and regarded as a delicacy.
2 shapes that hold it
Fregola
Pastina · Sardinia
Toasted pearls absorb liquid and stay firm, so they suit brothy dishes: clams and saffron, a seafood stew, a vegetable soup, or a cold salad with tomato and herbs.
Spaghettini
Long strands · Campania
Less mass per strand means less sauce per mouthful, so the sauce should be light and fast.
Classic plates with bottarga
Every dish in the shape profiles that names this sauce, with the shape it is made on.
- Fregola con bottargaFregola
Sources
- The ranking and the sauce notes are our editorial judgement, from the traits in each shape record. See the method.
- Bottarga, Wikipedia (summary, ingredients, origin), CC BY-SA 4.0. Wikidata Q894875.