Salt-cured egg yolks from Harold Moore of Manhattan’s Commerce restaurant are a genius stand-in for bottarga. Try grating them over pastas and salads. This recipe first appeared in our 2015 SAVEUR 100.
- 3 1⁄2 cups sugar
- 2 1⁄2 cups kosher salt
- 12 egg yolks
- Stir sugar and kosher salt in a bowl; spread half in a baking dish. Lay yolks in dish; gently pack remaining sugar mixture over the top. Cover with plastic wrap; chill 1 week. Transfer yolks to a baking sheet fitted with a cheesecloth-covered rack. Cover with another layer of cheesecloth; set in a ventilated spot until dry and firm, 2–3 weeks. Use a paring knife to peel off the crust. Grate using a Microplane. Store at room temperature up to 1 month.