Bottarga Esmeralda - Caviar Of The Mediterranean - Egyptian Bottarga (Dried Mullet Roe) 3.19 ~ 4.2 oz Wild Caught from the Mediterranean Sea
- ✅ Hand Made - Naturally Dehydrated (1 week process) - Always fresh inventory
- ✅ Soft texture better for slicing and spreading on toast and not too salty
- ✅ 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.
- ✅ Premium Quality, Made in Egypt 🇪🇬
- ✅ Color may vary as each fish roe is unique in shape and color
Ingredients: Mullet Fish Eggs, Sea Salt
Topping Suggestion:
- Pizza margarita
- Oysters
- Sushi
- Shakshuka with bottarga
- Clams
- Mixed grilled seafood sandwich
- Moroccan seafood bastilla
- Omelette with Bri cheese and bottarga
- 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
- Lobster rolls
- Shrimp and bottarga rice paper rolled
- Shrimp tacos with bottarga
Recipe:Â SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)
serves 2
Ingredients:
- Toasted sour dough bread slices
- 4 eggs
- 3 oz of Bottarga (grated or sliced)
- 1 tablespoon Butter
- 1 tablespoon olive oil Mixed herbs to your taste (parsley, chives, tarragon, coriander)Â
PREPARATION: 10 minutes
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. When warm, add the egg mixture and gently mix at low temperature • Place the scrambled eggs on toast, add the bottarga
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