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

Product image 1Poseidon Bottarga Grated
Product image 2bottarga from Sardinia
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
Product image 6Poseidon Bottarga
Product image 7Poseidon Bottarga
Product image 8Poseidon Bottarga
Product image 9bottarga
Product image 10Poseidon Bottarga
Product image 11bottarga

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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