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This Mediterranean delicacy is sometimes called the poor man's caviar. Bottarga , in this case, is the roe pouch of the grey mullet.
In September, well fed mullets in the ponds of Cabras on the Central Western Coast of Sardinia swim into the nets of fishermen of Fratelli Manca, and the process begins.
The mullets' eggs are skillfully extracted, washed, purified, salted, cured into a dry hard slab which is coated in beeswax for preserving.
The color of the roe ranges from gold to amber. The taste is savory, briny with a hint of almond.Thinly slice or shave the slab directly on toast, or season pasta, bitter greens, mashed potatoes, rice or scrambled eggs.
How to store: Once opened, wrap the bottarga in plastic and put it in the fridge for up to months of delicious bottarga =)
Always loved bottarga, and this one was great. Slightly bitter and somewhat short in salt, but gourgeous with the receipt that I received from the seller.Published 3 months ago by Bartolomeo Pescio