My research shows that Italy is the place to find all kinds of recipes that use Salt Dried Fish Roe  Now its done a bit different, they take the whole pouch from certain fish that have small eggs but still bigger then what I was working with and they salt-air dry them whole for seven to ten days and then they keep them dried and intact till they grate and use them.

This is called Bottarga and it can be held for a full year and served thinly sliced and or grated and its tradionally used on pasta as the most common way.

Given this information, I made the most basic version of this and its delightful, and I did make it four times in total to try and get a percent figured out for you..  if you have the touch, then feel free to wing it, but if you want a starting place, I have one for you..

If you are local fisher or you know one.. get your fresh roe and cure and dry it yourself or you can head to your local store that sells fancy things from  Italy and or the net and order in a package of Bottarga (it will come dried and with two or four pieces to it). * yes I included a link, no I do not get anything back for doing so 🙂

In a nut shell, its pasta, butter and grated Bottarga with cracked Black pepper.. and go..

Here is my Version

Creamy Pasta Yoke and Roe

Cooked a 4 person portion of pasta till just done

• melt 1/4th cup of butter
• 1 tbsp. of heavy cream (if you want or not)
• 2 tbsp. of grated or cured Salted Dried Fish Roe
• 1 grated salt cured Egg Yolk
• 1/2th tsp  Cracked Black Pepper
• 1/2th Tsp Hot pepper Flakes.

Take about half a tsp of the grated Yoke and the Fish Roe an set it to the side..  Once your pasta is done, drain well, then put into a bowl with two bigger wooden spoons to toss it well.. Melt your butter and cream till warm and pour over the pasta, adding the main portions of the Dried grated Yoke and Roe, the cracked black pepper and the hot pepper flakes, Toss it gently till its covered though in little bits, then sprinkle the top with the remaining yoke and roe and serve hot

The joy of this dish is that you could serve it to anyone and it will be enjoyed by them.. Its rich, buttery, with a hint of the sea-salt and fish but its not overpowering in any way.. a great blend of flavours.