uova di tonno

/WOH-vah dee TOH-noh/

"Tuna eggs." A Sicilian name for bottarga. The roe of 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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