Bottarga Esmeralda {COLD SMOKED} - Caviar Of The Mediterranean - (Dried Mullet Roe) 3.5~3.8 oz Wild Caught from the Mediterranean Sea

Product image 1Bottarga Esmeralda {COLD SMOKED} - Caviar Of The Mediterranean - (Dried Mullet Roe) 3.5~3.8 oz Wild Caught from the Mediterranean Sea - Duke's Gourmet
Product image 2Bottarga Esmeralda {COLD SMOKED} - Caviar Of The Mediterranean - (Dried Mullet Roe) 3.5~3.8 oz Wild Caught from the Mediterranean Sea - Duke's Gourmet
Product image 3Bottarga Esmeralda {COLD SMOKED} - Caviar Of The Mediterranean - (Dried Mullet Roe) 3.5~3.8 oz Wild Caught from the Mediterranean Sea - Duke's Gourmet

Regular price $21.99

What makes Esmeralda Bottarga so special? Made from the finest wild catch mullet roe from south eastern Mediterranean, each piece was hand selected. Produced exclusively from wild catch Grey Mullet Roe, recognized as the best roe for Bottarga production. Standardized production techniques properly balance the salting and drying processes to deliver higher moisture and lower sodium in the final product.

  • Cold Smoked Esmeralda Bottarga di Muggine (Dried Grey Mullet Roe)
  • Wild Catch Grey Mullet - No GMO
  • Highly rich in Omega 3, decreases anxiety and increases the aphrodisiac.
  • Low Sodium, No Dehydration, Great taste blasts in the mouth.

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)

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