Description
Bottarga So’Boutargue: Ingredients: Mullet Fish Eggs, Salt, black truffle
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)
