Where we found it: Eataly NYC Downtown

Last year, our au pair from Sardinia, a little island of Italy, brought home grated cured mullet roe from her trip to the city with friends.

“This is from my hometown!” Giulia told us, taking out a little jar of Bottarga Di Muggine. The next day, she made a simple dish of spaghetti with asparagus, sprinkling each bowl with a spoonful of the bottarga. It reminded me of caviar. We gobbled it up.

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Since then, we’ve used bottarga several times a month, sprinkling it on pasta dishes with various veggies from our CSA. Zucchini was another favorite. Giulia told us she loves it with fresh artichokes.

Now, whenever I’m going through the World Trade Center, I stop in at Eataly and pick up another jar for about $15. If you're not headed into Manhattan anytime soon, you can find a similar version on Amazon. Keep it in the fridge.

Recipe: Spaghetti with Asparagus and Bottarga

Cook 12 oz. of thin spaghetti in salted water according to package directions; drain.

In same pot, heat 1/4 cup of olive oil over medium heat. Add 1/2 cup chopped fresh asparagus. Cook, stirring, until just tender, about 2 minutes. Season with salt and pepper to taste. Add drained spaghetti back to pot and toss to combine.

Serve hot, topping each bowl by sprinkling a spoonful of bottarga on top.