pressed fish roe - the Japanese equivalent to bottarga). Pasta aglio e olio often calls for dried chilli flakes, but I like to add a bit of heat with pickled peperoncini (also spelled pepperoncini ...

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. At its simplest, you can serve bottarga pate with thick ...

Karasumi is Japanese dried fish roe. Most of the fish roe you'll find at Japanese shops is actually from Taiwan (where it's called wuyuzi); you can also use Italian bottarga. Run a sharp paring ...