Prime Italian Bottarga Choice 50g Bag Of Grated Mullet Roe | Rich Essence Of Seafood Cuisine
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- Supplier: Colman Sardegna Srls
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Product Overview
Description
Product Description
Specification
item | value |
Part | Roe |
Storage Type | bag |
Specification | bag gr.50 |
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) | 0.05 |
Place of Origin | Italy |
Brand Name | Sarda Sapori |
Fish Variety | Mullet |
Certificate | HACCP - BRC - IFS |
Related Products
Recipes
EGG, AVOCADO AND ROE TACOS
Corn Tortilla
100 gr white cornmeal
100 gr yellow cornmeal
250 ml lukewarm water
1 tablespoon sunflower seed oil
1 teaspoon salt
Filling
4 eggs
2 avocados
Grated roe
Oil, salt and pepper to taste
1 lime.
For the tortillas dissolve the salt in the warm water. In a bowl put the cornmeal, and the water with the dissolved salt, start mixing and subsequently add the oil as well, once you have a firm dough let it rest covered with non-contact film for about 30 minutes at room temperature. After these 30 minutes have passed, cut out 8 equal pieces with which to form balls. Roll out the balls with the help of a rolling pin to a diameter of about 12 cm. Heat a nonstick frying pan, and when it is hot, lay the tortilla one at a time which should cook about 2 minutes per side over moderate heat. Once ready shape the tortillas into a special taco holder.
Corn Tortilla
100 gr white cornmeal
100 gr yellow cornmeal
250 ml lukewarm water
1 tablespoon sunflower seed oil
1 teaspoon salt
Filling
4 eggs
2 avocados
Grated roe
Oil, salt and pepper to taste
1 lime.
For the tortillas dissolve the salt in the warm water. In a bowl put the cornmeal, and the water with the dissolved salt, start mixing and subsequently add the oil as well, once you have a firm dough let it rest covered with non-contact film for about 30 minutes at room temperature. After these 30 minutes have passed, cut out 8 equal pieces with which to form balls. Roll out the balls with the help of a rolling pin to a diameter of about 12 cm. Heat a nonstick frying pan, and when it is hot, lay the tortilla one at a time which should cook about 2 minutes per side over moderate heat. Once ready shape the tortillas into a special taco holder.
Meanwhile, in a small saucepan, bring water to a boil at which point immerse the eggs and cook them for 4 minutes. After the 4 minutes have passed, cool the eggs in cold water, subsequently drain them and cut them in half, you will get the creamy yolk. Peel the avocado and cut into thin slices. Start stuffing the tacos with about 8 slices of avocado, lay half the egg on top, season the tacos with a drizzle of oil, a grating of pepper, flakes of maldon salt and a few drops of lime, finish the tacos with a generous sprinkling of grated roe.
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