Grated Mullet Roe (Bottarga)
A delicacy obtained from mullet eggs, washed, salted and dried with wisdom. A specialty…
A delicacy obtained from mullet eggs, washed, salted and dried with wisdom. A specialty appreciated since ancient times by Arabs, Phoenicians and Carthaginians, Egyptians and Romans, which has always been considered a precious bargaining chip and a noble gift. We still prepare it with the artisan recipe, whole and grated, with a wide variety of formats. Bottarga di Muggine is simple to prepare, cut into thin slices, seasoned with extra virgin olive oil and a drop of lemon, or plain, accompanied with grapes. Grated, it flavor first courses or croutons with butter.
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Use grated Bottarga on Pasta Aglio et Olio (or any pasta dish you like), on eggs (boiled or scrambled), on rice, or simply on bread or canapes. Gently heating it is ok but avoid cooking with it.