Difficulty: Easy Time: 1 hour
40 gr of grated bottarga;
How to make Bottarga piccante
Mince the garlic, the parsley, and the onion, put them in a saucepan with the oil, and leave to brown to slow fire.
Amalgamate the bottarga with the oil, the capers, the balmy vinegar, the fried, two yolks of firm egg, the mustard, mix thin to get a creamy sauce, ideal to accompany the boiled fish or the roast.
Regional Recipe from Sardinia