Bestseller Italian Bottarga Experience Gourmet Mullet Roe 10 Grade, 170 200g Size | Expertly Curated For Discerning Tastes
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- Supplier: Colman Sardegna Societa a responsabilita limitata semplificata
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Product Overview
Description
Product Description
It is a product consisting of a process of careful selection of the mullet's egg sacs, their salting and subsequent drying.
Respecting tradition, we use state-of-the-art technology to ensure a better production process.
Our roe has an amber color and a strong, savory flavor with a bitter aftertaste, similar to that of almonds.
It lends itself well to both creating and enriching fish dishes and to be eaten on its own.
One of the most popular ways to enjoy botargo is to grate it over dishes or cut it into very thin slices that you dress with olive oil or create salads.
Respecting tradition, we use state-of-the-art technology to ensure a better production process.
Our roe has an amber color and a strong, savory flavor with a bitter aftertaste, similar to that of almonds.
It lends itself well to both creating and enriching fish dishes and to be eaten on its own.
One of the most popular ways to enjoy botargo is to grate it over dishes or cut it into very thin slices that you dress with olive oil or create salads.
Specification
item | value |
Part | Roe |
Storage Type | Vacuum packed |
Specification | Vacuum packed gr. from 170 to 200 |
Manufacturer | Italy - Sardinia |
Ingredients | Mullet eggs and salt |
Content | mullet roe |
Address | Iglesias - Sardinia - Italy |
Instruction for use | seasoning, dressing, topping |
Shelf Life | 12 months |
Weight (kg) | 170-200 gr |
Place of Origin | Italy |
Brand Name | Sarda Sapori |
Fish Variety | Mullet |
Certificate | HACCP - BRC - IFS |
Related Products
Recipes
BEEF TARTARE AND MULLET ROE
360g Beef tenderloin or swivel
1 Green apple
60gr Roe to be flaked
Oil, salt and pepper to taste
Half a lemon
Golden leaves
Mint
Cut the meat until you obtain a tartare
Cut half of the apple into brunoise, with the remaining create very thin crescents to decorate then there beef tartare. Combine the meat with the apple and season with 3 tablespoons of EVO oil, the juice of half a lemon and the grated zest, a pinch of pepper and flakes of maldon salt.
Spread on a plate the tartare and lay on top the flakes of roe previously cut with a mandoline and the apple crescents. Finish the dish with gold leaves and tufts of mint.
360g Beef tenderloin or swivel
1 Green apple
60gr Roe to be flaked
Oil, salt and pepper to taste
Half a lemon
Golden leaves
Mint
Cut the meat until you obtain a tartare
Cut half of the apple into brunoise, with the remaining create very thin crescents to decorate then there beef tartare. Combine the meat with the apple and season with 3 tablespoons of EVO oil, the juice of half a lemon and the grated zest, a pinch of pepper and flakes of maldon salt.
Spread on a plate the tartare and lay on top the flakes of roe previously cut with a mandoline and the apple crescents. Finish the dish with gold leaves and tufts of mint.
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