Bottarga di Muggine on Fried Egg

 Bottarga di Muggine is the salted, pressed and dried roe of grey mullet that is the specialty of Sardinia, Italy. 

"Razor-thin slices transform scrambled eggs, melting curls elevate roasted kabocha squash, and shaved flecks add pungent personality to winter greens." - Savuer magazine, Justin Kennedy, 'Taste of the Sea', Mar 2014, pg. 28. 

Been eating pasta for the past few days, and I didn't have kabocha on hand, but eggs yes. Fried eggs with fish eggs? Why not.

It's fragrant, it's beautiful. Dense, waxy in texture and dark amber in color as a whole. Sliced, you can see the tiny pearls of roe, the gratings glistening like little flecks of gold.

Soon, I'll come back for it again. Next time in pasta against the green of the parsley and red of the chili peppers. You're going to look so good, Bottarga.

North End with Keiko

 

Lovely Keiko and I spent this freezing Polar-Vortex-is-back day wandering through the Financial District, cooing over lounging seals and finding quirky parts of the North End. Settled down for lunch at Al Dente (Note: Portions there are HUGE. Expect to be eating your delicious entree for the next few meals). The best bruschetta I've ever had was the bite I had of Yuka's at London's Portobello Rd. Market, but the one served here comes a close second! Simple foods using good ingredients, always the best. We ventured out again Salumeria Italiana to pick up some Bottarga di Muggino that I read about in this month's Saveur magazine, peeked into a few ethnic grocery shops and sweets shops (Are the candies above really candy??), finishing the date over tea at Thinking Cup. Should've taken more photos to better illustrate the day, but the cold kept numbing up our exposed faces and hands. But still, excuses. Learning, learning.

Now, to continue with the edits of Saturday's portfolio shoot with makeup artist Alexandra!

Duck Liver Mousse and Rosette de Lyon sandwich.

        Salty Rosette de Lyon against the smooth duck mousse sandwiched between sweet buttered toasts smeared with mayonaisse. What can go into a pate sandwich? Some tomato slices and greens would've balanced out the saltiness perhaps, but this is still very nice.

Lunch Is

(Store-brought) Crab Cakes and Rice Pilaf

The Butcher Shop on Tremont St.

Perhaps (no, this is most likely) due to reading so many stories by travelers and expats in France, I've been craving everything French, in particular foie gras. This Valentine's, beau will take me to *omgomgomg* Petit Robert Central for some Torchon de Foie Gras!! Until then, I will have to keep my excitement down (or am I making it worse?) with these above.

Lunch was a charcuterie plate of (clockwise from top left) Cornichon, Mortadella, Duck Liver Mousse, Rosette de Lyon. From "The Butcher Shop" on Tremont St (Boston's South End). 

- Cornichons are so addictive, I can't stop popping one after the other! 

- Mortadella is like a grown-up version of bologna with peppercorn and pistachio.

- Duck Liver Mousse is earthier with a more pronounced taste than the smooth and creamy goose liver I'm used to when it comes to pate and terrines. Great on toast. 

- The best thing though, hands-down is the Rosette de Lyon the butcher recommended. I went with it because it wasn't as pricey as the Prosciutto, but just as nice with the salty and subtle sweet taste and that melt-in-your-mouth feel. The added spicy kick was nice too. I didn't know salami could be so good! 

The Butcher Shop (Restaurant and Retail)

http://www.thebutchershopboston.com