Mum's Recipe | Place a tin of Tarama paste into the blender (100g), along with 7 slices of white bread (a day or two old, not fresh), half a small onion, a small clove of garlic, 100ml of olive oil, and the juice of 2 lemons. Beat for approximately 5 minutes, or until the mixture appears "aerated". Enjoy!
Picture (left): Greca, Brisbane, https://www.greca.com.au/.
GRATED ON PASTA
Philosokitchen Italian Chef | Bottarga Spaghetti with Lemon Zests and Fried Bread Crumbles
Ingredients | 140g of Mullet Roe Australia Sun Dried or Smoked, depending on preference. 1 clove of Garlic, 1 Lemon, 1 tablespoon of parsley, 400g of spaghetti, 5 tablespoons of cooking salt, 8 tablespoons of extra virgin olive oil and 4 tablespoons of Panko bread crumbs.
To see recipe visit https://philosokitchen.com/bottarga-spaghetti-lemon-crumbles/.
In Japan, Karasumi (Mullet Roe) is consumed exclusively as an appetizer, with delicate slices of turnip and before meals, accompanied by Sake.
Many Europeans cut it into thin slices and drizzle some olive oil presented on an antipasto plate combined with sourdough or any kind of available bread.