Mix the salt with the lemon juice, then stir with the oil and pepper to make a dressing. Mix all ingredients with the dressing in a large salad bowl. Serve with toasts
רשימת מתכונים מלאה
-
Bottarga Fennel Salad
-
Bottarga celery salad
Mix the salt with the lemon juice, then stir with the oil and pepper to make a dressing. On the plates, place the celery hearts, cover with the tomatoes’ dices, and then the bottarga on top. Pour the dressing. Serve with toasts.
-
Bottarga toast
Use Greek yogurt, or alternatively whipped fresh cream. Add salt, pepper, a few drops of lemon juice and chopped dill to taste. Cover blinis (or mini-toasts) with the mixture Place thin slices of Bottarga on top
-
Sandwich scrambled eggs with bottarga
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) -
Pasta with asparagus bottaraga and olive oil
Prepare the pasta according to the instructions on the package. Cut about 5 cm from the lower part of the asparagus. Cut the rest of the stems into sections about 2-3 cm long. Put all the pieces of asparagus into a pot of hot water for 10 minutes until ready. In the meantime prepare a bowl of ice water and transfer into it the asparagus in order to stop the cooking. Remove the wax off the Bottarga and slice into thin slices. Drain the pasta when it is ready and put it in the bowl. Pour the olive oil and mix. Add the rest of the ingredients with salt according to the taste.
-
Sicilian pasta in red sauce
Fry the garlic in olive oil in a large skillet. Add tomatoes and hot pepper. Add the water, and lower the heat, continue simmering until the sauce thickens. Add the cooked fettuccine and stir another minute. Serve with grated Bottarga.
-
Bottaraga Fettuccine and herbs
Cook the pasta in a pot according to the instructions on the package. While the pasta is cooking-melt the butter with the olive oil in a deep frying pan or a saucepan, Drain the pasta and move it to the pan with the butter, add salt, pepper, parsley and coriander and stir. Sprinkle with grated parmesan and Bottarga and serve.
-
Bottaraga butter
Mix the butter with the Bottarga in a blender until you get a uniform paste. Add pepper according to taste. Put in the freezer for 3 hours until you will have a uniform piece. Is there anything easier than that? Bon appetit
-
Spicy pasta with Bottarga and olives
In a saucepan, heat the olive oil and butter on medium. After a minute and a half add the hot pepper, garlic, and spice it up with salt and black pepper. After 5 minutes cook the pasta, following the instructions on the packaging. Meanwhile, add the pitted olives to the saucepan. When the pasta is ready add it to the pan with the oil and butter and grated Bottagra and serve.
-
Potato and avocado Bottarga salad
In order to start the fish roe recipe we first need to cook the potatoes, they should be soft but not mushy. Next stage of the fish roe recipe, take the avocado, and slice it into thick chunks. The next and last stage of the fish roe recipe (you see how easy it is) is simply to take ingredients we have mentioned above-and mix them all together. At the end of this fish roe recipe you will get a tasty and refreshing salad that is suitable for every meal.
-
Fish eggs recipes for spaghetti with Bottarga
In order to start preparing the fish roe recipe you must first cook the pasta itself, do it according to the instructions on the package. Next stage of the fish roe recipe is you take the Bottarga sausage. You must peel the wax, and then cut it in half. Cut the first half into slices as thin as possible, and grate the other half. In the meantime, if you finished this stage of the fish roe recipe, you can check the pasta to make sure it is boiled enough. If it has and it is soft you can drain it. Do not forget a quarter cup of the cooking water aside. Now, in the next stage of the fish roe recipe, put the saucepan on the stove, and pour the olive oil in. After the pan has heated up, you can start the main part of the fish roe recipe, and add the Bottarga slices, the sliced ones and the grated ones. Right away pour the pasta and quarter cup of cooking water in the pan. At this stage of the fish roe recipe, there is no need to cook or fry too much, and after a short time you can take it off the stove. Now in the last stage of the fish roe recipe, you just add to spread the parsley, and serve.
-
Fish eggs recipe for a Bottarga spread
This is an especially easy fish roe recipe, where the instructions are also very easy. The preparation time is no longer then a few minutes. In order to prepare the fish roe recipe all you need to do is take the solid ingredients (everything except for the lemon, salt and olive oil), and grate them. You can play around with the size and quantity of the ingredients. You can add a few more grams of Bottarga, if you want to get a more “meaty” taste to the spread, but you can also add a greater amount of vegetables to the fish roe recipe in order to get other flavours. After you have grated them, all you have left to do is add the salt, olive oil and lemon juice. You need to mix everything very well, until you get a fairly uniform taste. Put the fish roe spread in the fridge. You can keep the spread up to seven days and it can be used with lots of different foods. This is a very special fish roe recipe, because it offers you a very unique way of serving the Bottarga. You can take the spread and serve it with absolutely everything. There are some that love to prepare the fish roe recipe and then spread it over bread or a bun. You can prepare the fish roe recipe and then eat the spread as is, if you made it thick enough.