Grated tuna bottarga, to sprinkle over pasta and fish dishes.
Bottarga is the tuna's roe sac, salted, pressed and then dried. Here it is already grated. Prepared in Campania.
Its flavour is strong, so a little goes a long way. It is added off the heat to spaghetti with garlic and oil, scrambled eggs or a fish carpaccio.
Close the jar after use to keep its aroma.
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