I reside in Los Angeles and would like to lay in a provider of bottarga. Can you tell me where Bottarga to buy. Either in the Las Las vegas place or online? I still have a slice of the bottarga di tonno from Esperya in the 'frige that I'm trying to create last permanently. It's not inexpensive, but a little goes a lengthy way. I got theprevent, which I think is a better cope than the little jugs of the already grated factors. I've created the regular pasta with grated bottarga, olive oil, and beans, but also included to other factors for a easy, wealthy taste.
Best one so far was a easy salsa ecologico of about equivalent areas clean tulsi and smooth foliage parsley, beans, capers (the Pantellerian ones loaded sodium, also from Esperya but marketed out after the NYT content a number of several weeks back), and a slice of bottarga...everything hand-chopped to a excellent insert with some excellent olive oil...served it with cooked poultry. I haven't tried the mullet roe bottarga from Sardinia...anybody have some feedback on the distinction from the tuna?
