Bottarga is enjoying some attention as an ingredient of the moment in Italian restaurants. This salt-dried pressed mullet roe—sometimes called Mediterranean or poor man's caviar—brings a briny punch to dishes. The problem has been getting it. Chefs had access, but for home cooks it could be hard to find. Wine Spectator's Owen Dugan explains.
For the full article, check out the new issue of Wine Spectator, on newsstands September 20, 2011.
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