Chef Mario Batali's demo at the Food & Wine Classic in Aspen focused on the enlightened way of cooking and eating like a Sicilian during the summertime. In true Italian fashion, chef Batali had the crowd roaring with laughter as he spewed parsley, salt, and cheese every which way. Despite his messy and haphazard preparation, he plated gorgeous and perfectly cooked Italian food, not before taking a bite, sighing longingly, and stating the obvious: "Damn, I'm a good cook!"
Bottarga (sometimes referred to as botargo), is the roe pouch of tuna, grey mullet, or swordfish that has been sun-dried, cured in sea salt, and coated in beeswax. A key component in Sardinian, Sicilian, and other Mediterranean cuisines, bottarga is usually shaved or grated onto pasta dishes or served with lemon as an appetizer.
After indulgence in Aspen and before any July 4th eating sprees, I've been attempting to enjoy healthier dishes that profess more delicate flavors. This weekend, I can't wait to make a simple, straightforward, yet elegant recipe from Italian culinary expert Marcella Hazan.
It's simply swordfish, drizzled with infused herb oil — no salty rubs or creamy sauces required. Serve it with lightly dressed greens, like watercress, and that other Sicilian favorite, caponata. Get the recipe when you read more