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.