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Premium Bottarga Powder

$85

  • Bottarga di Muggine (Dried Wild Caught Grey Mullet Roe) powder
  • Hand made in Provence “South of France”
  • Highly rich in Omega 3, decreases anxiety and increases the aphrodisiac.
  • Slice thinly like salami on a toast or sandwich or grate it over pasta or salad or scrambled eggs, read the preparations in the descriptions below.
  • Supreme quality, top chefs recommendationThe secret magic ingredient that will change all of your seafood recipes
  • Storage : At least 3 month of eat-by-date, store in the fridge
  • Vacuum-pack : yes

Price is per jar of 50g

Description

 

Bottarga So’Boutargue: Ingredients: Mullet Fish Eggs, Salt

 

Topping Suggestion:

  • Pizza margarita
  • Oysters
  • Sushi
  • Shakshuka with bottarga
  • Clams
  • Mixed grilled seafood sandwich
  • Moroccan seafood bastilla
  • Omelette with Brie cheese and bottarga
  • Buratta salad
  • Capris salad
  • Asparagus salad
  • Arugula and halumi cheese salad and octopus
  • Octopus and mashed potato with garlic butter and truffles
  • Hummus with olive oil and walnuts
  • Bloody Mary
  • Lobster rolls
  • Shrimp and bottarga rice paper rolled
  • Shrimp tacos with bottarga

 

Recipe:

Powdered Bottarga for toppings Preparation:

SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)

serves 4

Ingredients:

  • Toasted sour dough bread slices
  • 4 eggs
  • 3.5 oz of Bottarga (grated or sliced)
  • 1 tablespoon Butter
  • 1 tablespoon olive oil Mixed herbs to your taste (parsley, chives, tarragon, coriander)
  • Optional: artichoke hearts with one lemon Salt and pepper

PREPARATION: 10 minutes • If you use artichoke hearts, slice them in thin slices and mix with a little lemon juice • Prepare the grated bottarga or slice the bottarga in fine slices • Chop your choice of herbs • Crack the eggs in a bowl. Add salt, pepper, the chopped herbs and stir the mixture • Melt the butter in a pan and add the olive oil. When warm, add the egg mixture and gently mix at low temperature • Place the scrambled eggs on toast, add the bottarga (and the artichokes)

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