✅ Poseidon Bottarga di Muggine (Dried Grey Mullet Roe) " Boutargue " ✅ Highly rich in Omega 3, decreases anxiety and increases the aphrodisiac. ✅ Authentic Bottarga " Boutargue "...
$14.99
  • ✅ Poseidon Bottarga di Muggine (Dried Grey Mullet Roe) " Boutargue "
  • ✅ Highly rich in Omega 3, decreases anxiety and increases the aphrodisiac.
  • ✅ Authentic Bottarga " Boutargue " Hand Made in Provence of France
  • ✅ Slice thinly like salami (Must peel wax) on a toast or sandwich or grate it over pasta or salad or scrambled eggs, read the preparations in the descriptions below.
  • ✅ Superior quality: Made from Prime wild-caught mullet roe Top Grade

Poseidon Bottarga Ingredients: Wild Catch Mullet fish roe, Salt

 

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

 

 

Recipe:

 

SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)

serves 4

Ingredients:

  • Toasted sour dough bread slices
  • 4 eggs
  • 1.7 ~ 3.5 oz Bottarga Gold  
  • 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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