This quick and delicious Bottarga Pate recipe is a sensational starter that’s made with butter and lemon and is so tasty no one will guess it takes just 15 minutes to make. Served with bread or salad, it makes a lovely lunch, too!
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What is Bottarga?
When I first started flipping through Letitia Clark’s Bitter Honey, the first thought in my head was what is bottarga and why do so many of these ingredients use this hard-to-source, expensive ingredient? (At $23 for 3 ounces on the cheap end, I quickly discovered why it’s often known as Sicilian gold.)
My answer came in the form of an Amazon book review of all things. I came to learn that Bottarga is a quintessential Sicilian ingredient that is as inseparable from this island’s cuisine as their island from the Mediterranean. The reviewer said that critiquing this book for its extensive use of the ingredient was like critiquing a Chinese cookbook for its use of soy sauce. It was then I knew I was going to have to get my hands on bottarga, or salted, pressed and dried roe sacs, in case you were still wondering.
The Rest of The Ingredients
- Bottarga: Salted, pressed, and dried roe sacs, usually from mullet or tuna.
- Canned tuna: I’ve only used tuna packed in olive oil for this recipe; I figure with nearly 2 sticks of butter in the recipe, what’s a teaspoon or so of oil that sticks to the tuna after it’s been drained? Use the highest quality can of tuna you can find for this recipe.
- Anchovy filets: Rich and salty, with a savory meaty taste, comes into this recipe as a flavor enhancer.
- Salted butter: It’s what I had; if you use unsalted butter, just taste and adjust the salt to your preferences.
- Cayenne pepper flakes: Optional but spice helps cut through the richness of this pate.
- Fresh lemon juice: Fresh citrus brightens up the dish while also cutting through the richness of this pate.
Instructions
- Start by blending 2 ounces grated bottarga, ½ can of tuna, and 8 anchovy filets in a food processor until smooth.
- Then roughly cube the 7 ounces room temperature butter and add into the food processor.
- Add cayenne pepper, I used a little more than ¼ teaspoon and fresh lemon juice (I used about a teaspoon) to taste.
- Serve with toasted bread or crackers and lemon wedges, maybe some quickles (I’m thinking cucumber ribbons, but if you wanted, I’m sure cornichons or giardiniera would be fabulous.) and grab yourself a cold drink. Enjoy!
How to Serve Bottarga Pate
At its simplest, you can serve bottarga pate with thick wedges of lemon, crostini or crackers and a glass of chilled white wine or rose. Appetizer? Check.
If you’re looking to turn this into a grazing lunch or extravagant appetizer, we’ve served this with homemade focaccia, a hunk of brie (although, if you’re going all out, I recommend this warm brie with roasted tomatoes and honey), and some marinated mushrooms.
Storage
Fridge: You can keep this recipe in the fridge for 3 days.
📖 Recipe
Bottarga Pate
Ingredients
- 2 ounces bottarga finely grated
- 2 ½ ounces canned tuna packed in olive oil and drained (approximately, half a can)
- 8 anchovy filets
- 7 ounces salted butter room temperature
- Pinch of cayenne or chili powder
- Squeeze of lemon juice
- Herb flowers to serve I had some Thai basil flowers, chive, or mint flowers
Instructions
- Start by blending 2 ounces grated bottarga, ½ can of tuna, and 8 anchovy filets in a food processor until smooth.
- Then roughly cube the 7 ounces room temperature butter and add into the food processor.
- Add cayenne pepper, I used a little more than ¼ teaspoon and fresh lemon juice (I used about a teaspoon) to taste.
- Serve with toasted bread or crackers and lemon wedges, maybe some quickles (I’m thinking cucumber ribbons, but if you wanted, I’m sure cornichons or giardiniera would be fabulous.) and grab yourself a cold drink. Enjoy!
