butarega

/boo-tah-REH-ghah/
[Italian]

A Sardinian name for bottarga. The roe of grey mullet (US: striped mullet) or tuna, preferably the former, dried, salted and then weighted until the liquid is expelled. It is usually sliced very thinly and served on toast or egg, or crumbled into a salad. It is also good with fresh fennel or shaved into pasta.

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