My favourite flavour. By Antonio Lello Favuzzi

Malloredus with bottarga. Photo: Luana Failla
Malloredus with bottarga. Photo: Luana Failla

One of my favourite flavours derives from the saltness of the Bottarga di Muggine – a real delicacy of salted, cured flathead Grey Mullet fish roe. Some people refer to this traditional food product as the ‘caviar of the South’ as its price is just below the white Alba truffle. Growing up in Sardinia, I watched fishermen massage the roe pouch by hand to eliminate any air pockets and then dry and cure them in sea salt for weeks. The result is an amber colour, silky texture and amazing flavour: rich and intensely savoury used in Italian cuisine as a final touch to enhance many simple flavoured foods including scrambled eggs, pasta dishes and salads. My favourite way of enjoying Bottarga is with linguine, extra Virgin olive oil, fresh parsley, garlic and chilli.

Antonio Lello Favuzzi, L’Anima (London, UK)

Antonio Lello Favuzzi. Photo: Luana Failla
Antonio Lello Favuzzi. Photo: Luana Failla

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