Lorenzo Boni, executive chef of Barilla America, turns to bottarga for an extra punch of umami.
Secret Ingredient: Bottarga, dry fish roe, typically made with either tuna or mullet roe. My favorite is mullet roe bottarga, because it adds a fantastic umami flavor to anything you grate it on. I grew up eating bottarga; my parents fed it to me at a very young age. Now I can find it online easily. My favorite brand is Bottarga Gold.
