In an episode of "No Reservations," Anthony Bourdain showcases the culinary delight of spaghetti con la bottarga in his wife Ottavia's hometown, Sardinia. Bottarga, salt-cured fish roe, serves as the dish's star ingredient, adding umami richness without overpowering fishiness. Bourdain's admiration for the dish, describing it as "absolutely perfect," highlights its simplicity and beauty. Sardinia's history of bottarga production dates back to ancient Phoenician times, with Cagliari recognized as the unofficial bottarga capital of Italy, reflecting the island's deep culinary heritage and tradition.
As the chef-slash-writer raves, "It's a perfect dish. This is absolutely perfect. Just extraordinary. So simple, so beautiful, so good."
Bottarga is salt-cured fish roe sacs. Intensely umami-forward but not overly fishy, it is often referred to as 'the prosciutto of the sea.'
To make it, as Bourdain explains, 'Heat up good olive oil, drag a clove of garlic and a pepper through the oil - just a wave - then add slices of bottarga... and oh my god is it good.'
The island boasts a long history of bottarga production, with ancient Phoenician fishermen seasoning and curing mullet eggs in Sardinia 3,000 years ago.
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