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Bottarga Esmeralda - Caviar Of The Mediterranean - Egyptian Bottarga (Dried Mullet Roe) 3.19~4.2 oz Wild Caught from the Mediterranean Sea
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*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
- Cash On Delivery/Cash Upon Pickup Available
Bottarga Esmeralda - Caviar Of The Mediterranean Features
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✅ Hand Made - Naturally Dehydrated (1 week process) - Always fresh inventory
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✅ Soft texture better for slicing and spreading on toast and not too salty
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✅ Highly rich in Omega 3, decreases anxiety and increases the aphrodisiac.
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✅ Slice thinly like salami on a toast or sandwich or grate it over pasta or salad or scrambled eggs, read the preparations in the descriptions below.
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✅ Premium Quality, Made in Egypt 🇪🇬
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✅ Color may vary as each fish roe is unique in shape and color
About Bottarga Esmeralda - Caviar Of The Mediterranean
Bottarga Esmeralda Ingredients: Wild Catch Mullet fish roe, Salt Topping Suggestion: Pizza margarita Oysters Clam Showder Mixed grilled seafood sandwich Omelette with Bri cheese and bottarga Bouratta salad Capris salad Asparagus salad Arugula and halumi cheese salad and octopus 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 Caesar Salad with grilled shrimp and Bottarga Recipe: SCRAMBLED EGGS WITH BOTTARGA (ON TOAST) serves 4 Ingredients: Toasted sour dough bread slices 4 eggs 1.7 ~ 3.5 oz Bottarga Gold 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)
