So'Boutargue Kosher Bottarga - Infused With Boukha fig liquor - Beeswax Coat 5.29 ~ 7 oz

Bottarga So'Boutargue Ingredients: Mullet Fish Eggs, Salt

Topping Suggestion:

• Pizza margarita

• Oysters

• Sushi

• Shakshuka with bottarga

• Clams

• Mixed grilled seafood sandwich

• Moroccan seafood bastilla

• Omelette with Bri cheese and bottarga

• Bouratta salad

• Capris salad

• Asparagus salad

• Arugula and halumi cheese salad and octopus

• Octopus and mashed potato with garlic butter and truffles

• Hummus with olive oil and walnuts

• Bloody Mary

• Lobster rolls

• Shrimp and bottarga rice paper rolled

• Shrimp tacos with bottarga

Recipe:

Powdered Bottarga for toppings Preparation:

SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)

serves 4

Ingredients:

• Toasted sour dough bread slices

• 4 eggs

• 3.5 oz 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)