Bottarga Gold - Bottarga di Muggine - Dried Mullet Fish Roe - Italian Bottarga Style - Made From Wild Caught Mullet Fish from St. Cathrina 3.17-3.88 oz
- ✅ Bottarga Gold - Wild Caught Dried Mullet: Premium quality fish roe made from wild caught dried mullet, perfect for culinary enthusiasts
- ✅ Unlock its incredible benefits, as this delicacy is abundant in Omega 3, renowned for reducing anxiety and acting as a natural aphrodisiac, promoting holistic well-being.
- ✅ Unlock the culinary magic of this gourmet ingredient, whether grated, thinly sliced, or incorporated into sauces, to infuse your dishes with a touch of indulgence and sophistication it goes perfect on a a toast with butter, or a toast with cream chease, and pasta's best friend, you can be creative as much as you like.
- ✅ Embark on a culinary journey with this imported masterpiece, infusing your palate with the captivating flavors of Brazil and the refined techniques of bottarga italian.
- ✅ Relish in the finest selection from St. Cathrina, where the pristine waters and flourishing marine life converge to deliver an extraordinary seafood experience.
- ✅Color May Cary as each mullet fish roe is unique in color and shape
Bottarga Gold Ingredients: Wild Catch Mullet fish roe, Salt
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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
- 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
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Recipe:
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SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)
serves 4
Ingredients:
- Toasted sour dough bread slices
- 4 eggs
- 1.7 ~ 3.5 oz Bottarga Gold Â
- 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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