Bottarga/Karasumi/Wuyuzi, Butter, and Crackers
This is less of a “recipe” and more of a discovered-a-traditional-way-of-eating-something-that-blew-my-mind. I always have bottarga/karasumi/wuyuzi which is the cured roe of mullet (a specialty of both Italy and Taiwan) in my fridge at any given time—it satisfies my cravings for something salty, briney, and full of the flavors of the ocean. I was wondering what to do with it, since the normal ways of eating it had begun to bore me—on eggs, on spaghetti, by itself with slivers of daikon and scallion and garlic, etc. and I discovered this buried among my Google search.
Traditionally, had I gotten my hands on carta di musica (translated as sheet music—a type of traditional super thin Sardinian cracker), I’d be using that, but as it is regular thin crisp crackers do wonderfully. Something about this combination is indescribable in both simplicity and flavor, I ended up enjoying it immensely, each bite a reminded me just how much I love it.
Ingredients
- Thin Crackers (you can follow my recipe here for a simple olive oil cracker)
- Thinly sliced/shaved bottarga/karasumi/wuyuzi
- A good, rich butter, like Irish butter
- Parsley or dill, for garnish (Optional)
- Smear the butter on the cracker and top with sliced bottarga. Garnish with Parsley or dill, if using.