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Bottarga Rocca (Grey Mullet Roe 2.5 ~ 3.5 oz)
Good clean smell of “aged” sea
An intense flavour and sweet, with an evident salty note
Round and balanced with a aftertaste lightly bitter and spicy.
Myth to discredit! A dark Bottarga is not as good: please refer to the product image to know why a dark Bottarga has a more complex and refined flavor
Preparation: BOTTARGA ROYAL SANDWICH serves 2 Ingredients 3 oz Bottarga (thinly sliced) 1 baguette bread 24 inches 4 tbs Butter, 1 lemon , 1 tbs vinegar 4 tbs olive oil, 1 sliced onion, 4 boiled sliced eggs (optional) soak onion rings in lemon and vinegar Cut the baguette and spread the butter Place the sliced bottarga on the butter Put olive oil on the Bottarga (optional) Put onions over the Bottarga (optional) Put sliced eggs (optional), Cut bread into halves PREPARATION: 10 minutes SCRAMBLED EGGS WITH BOTTARGA (ON TOAST) serves 4 Ingredients Toasted sour dough bread slices 4 eggs 1.5 tablespoons 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)