Re: Mmmmadeo

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Article #667

#667

From: rickym
Date: Sat, 18 Feb 2006 18:48

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JXStern wrote:
> On Fri, 17 Feb 2006 02:48:45 +0000 (UTC), meg@steam.Stanford.EDU (Meg
> Worley) wrote:
> >And I finally got an opportunity to try bottarga, in a fabulous
> >spaghetti alla bottarga.
>
> ?
>
> Google, ...
>
> http://bottarga.net/
>
> OK.
>
> http://archives.cnn.com/2000/FOOD/news/05/10/med.feast/bottarga.html
>
> From "A Mediterranean Feast"
> by Clifford A. Wright
> William Morrow & Company
>
> Ingredients:
> 1 pound spaghetti
> Salt
> 1/2 cup extra virgin olive oil
> 1 large clove garlic, crushed
> 2 to 3 ounces bottarga, finely grated
> 3 tablespoons very finely chopped fresh parsley leaves (optional)
>
> Just like that?
>
> Nice review, Meg, thanks.
>
> After many years of drought, I begin to suspect that LA is no longer
> an island without good pasta.
>
> J.

Via Veneto, on Main St. in Venice, makes awesome bottarga.
It's usually listed as an appetizer, but one can order it as a
main course.  --r

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From: "rickym" <ricky9michaels@yahoo.com>
Newsgroups: la.eats,ba.food
Subject: Re: Mmmmadeo
Date: 18 Feb 2006 10:48:57 -0800
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