(redirected from Botarga)



[Obsolete Italian, from Arabic baṭāriḫ; see bottarga.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


n, pl -gos or -goes
(Cookery) a relish consisting of the roe of mullet or tunny, salted and pressed into rolls
[C15: from obsolete Italian, from Arabic butarkhah]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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A bit of crunchy pig's ears, sliced thinly, then cooked as salpicao, was followed by a simple pasta with shavings of botarga, a cured Italian grey mullet roe which is all the flavor the dish needed.
In 1599 Lope appeared in botarga costume (inspired by the commedia dell'arte actor Estefanelo Bottarga) in festivities that marked the wedding of Phillip III.
Hay quienes con un desparpajo digno de mas alto empeno, creen que una botarga o cualquier postizo resuelve el problema y logra hacer brotar la estetica esperpentica.
Chefs there have created a dinner menu that serves up a selection of asparagus appetisers and entrees, including Warm Crab and Botarga with Potato-Quail Egg, Smoked Beetroot and Asparagus.
For the tried burdock: 1/2 cup canola oil 2 ounces burdock, peeled and cut into fine julienne For the yuzu marmalade: 1/2 cup simple syrup Juice of 1 yuzu Zest of 1 yuzu For the black tobiko: 2 tablespoons freshly squeezed yuzu juice 1 tablespoon extra virgin olive oil 1 ounce black tobiko Salt to taste For the shrimp: 2 large (U/10) head-on shrimp All-purpose flour, as needed 1 tablespoon canola oil Salt to taste For the garnish: Botarga *, thinly sliced on mandoline Yuzu segments Micro greens * available from or (201) 750-0024 For the fried burdock: In saute pan, heat oil and fry burdock until golden brown and crisp.