Martha first tasted this bottarga pasta dish during a visit to the Italian island of Sardinia. It showcases the pressed, salted, and air-dried roe of gray mullet or tuna, which has a unique pungent flavor. This quick pasta quite dish is unlike any other—and one you will remember forever. Get the recipe: bit.ly/3Swusn3 | Martha Stewart

Bottarga 📍 Mediterranean Bottarga is the Italian word for salted, cured fish roe. Often called “the poor man’s caviar,” fish eggs have been preserved this way for centuries and are popular both in the Mediterranean and in Asia. Video: instagram.com/resatbalikmarket | TasteAtlas