Poseidon Bottarga Grated From Sardinia Made In Italy 1.76 Oz [50g]

Product image 1Poseidon Bottarga Grated
Product image 2Poseidon Bottarga Grated From Sardinia Made In Italy 1.76 Oz [50g]
Product image 3Poseidon Bottarga Grated (Cured Wild Caught Mullet Roe) Superfood Of The Mediterranean From Sardinia Made In Italy 1.76 Oz [50g] - Duke's Gourmet
Product image 4Poseidon Bottarga Grated (Cured Wild Caught Mullet Roe) Superfood Of The Mediterranean From Sardinia Made In Italy 1.76 Oz [50g] - Duke's Gourmet
Product image 5Poseidon Bottarga Grated From Sardinia Made In Italy 1.76 Oz [50g]
Product image 6Poseidon Bottarga Grated From Sardinia Made In Italy 1.76 Oz [50g]
Product image 7Poseidon Bottarga Grated From Sardinia Made In Italy 1.76 Oz [50g]
Product image 8Poseidon Bottarga Grated From Sardinia Made In Italy 1.76 Oz [50g]
Product image 9Poseidon Bottarga Grated From Sardinia Made In Italy 1.76 Oz [50g]
Product image 10Poseidon Bottarga Grated From Sardinia Made In Italy 1.76 Oz [50g]
Product image 11Poseidon Bottarga Grated From Sardinia Made In Italy 1.76 Oz [50g]

Regular price $9.99

Grated powder for your favourite recipes. Produced exclusively from Grey Mullet Roe.

Details

  • Grated Grey Mullet Roe
  • Wild Catch
  • 1.76 oz Package 
Powdered Bottarga for toppings Preparation: 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)
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