Poseidon Bottarga Grated - Fine Italian Delicacy 1.76 Oz [50g]($18.99Value)

Description

✅ Made in Italy: Our Bottarga di Muggine is authentically crafted in Sardinia, using traditional methods passed down through generations of Sardinian artisans. ✅ Wild Caught: Made from the roe of wild-caught grey mullet fish, our bottarga is of the highest quality and authenticity. ✅ Nutritional Value: High in Omega 3 fatty acids, our bottarga may help to decrease anxiety and increase libido. ✅ Whole Dried Eggs: Our bottarga is made using a method that doesn't crush the eggs while grating and keep it as a tiny little fish eggs, preserving the natural taste, aroma and texture of the roe for a unique and authentic experience. ✅ Versatile Topping: Ideal for topping a variety of dishes such as pasta, risotto, pizza, and omelette for a delicious and nutritious boost of flavor.

Bottarga Poseidon: Mullet fish roe, Salt

Topping Suggestion:

• Pizza margarita
• Oysters
• Sushi
• Clams
• Mixed grilled seafood sandwich
• 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
• Philadelphia sandwich With garlic and shives
• Grilled haloumi salad with arugula and pomegranate

Recipe:

Powdered Bottarga for toppings Preparation:

SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)

serves 4

Ingredients:

• Toasted sour dough bread slices
• 4 eggs
• 3 TBS Poseidon Bottarga Grated
• 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)