Bottarga Gold - Bottarga di Muggine - Dried Mullet Fish Roe - Italian Bottarga Style - Made From Wild Caught Mullet Fish from St. Cathrina - Organic Beeswax Covered 3.5 oz

Bottarga Gold Ingredients: Mullet fish roe, Salt

Must peal the beeswax coat before eating.

 

Topping Suggestion:

• Pizza margarita
• Oysters
• Clam Showder
• Mixed grilled seafood sandwich
• Omelette with Bri cheese and bottarga
• Bouratta 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
• Philadelphia sandwich With garlic and shives
• Grilled haloumi salad with arugula and pomegranate
• Caesar Salad with grilled shrimp and Bottarga

 

 

Recipe:

 

Powdered Bottarga for toppings Preparation:

SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)

serves 4

Ingredients:

• Toasted sour dough bread slices
• 4 eggs
• 1.7 ~ 3.5 oz Bottarga Gold  
• 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)