Grated Botargo

F25S044

This ready-to-use grated gray mullet botargo is a golden powder with a delicate taste. Produced drying and maturing the gray mullet roe, use it to dust your Spaghetti Alla Bottarga and taste summer on a plate. Pair our grated botargo with top quality pasta such as Benedetto Cavalieri Spaghettoni. Available in a glass jar of 40gr.

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Pacco Dispensa: Pasta Bio Senatore Cappelli 5kg

Pacco Dispensa: Pasta Bio Senatore Cappelli 5kg

Pacco Dispensa composto da 10 confezioni da 500gr di differenti formati di pasta Bio Senatore Cappelli. Tutti i formati di pasta sono realizzati con farina Bio di grano duro della varietà Senatore Cappelli macinata a pietra. La pasta è prodotta in Puglia ed è essiccata lentamente a bassissima temperatura. Attenzione: la foto è puramente indicativa.

Destinatario :

* Campi richiesti

  o  Annulla

11,40 ‚ā¨

Invia ad un amico

Pacco Dispensa: Pasta Bio Senatore Cappelli 5kg

Pacco Dispensa: Pasta Bio Senatore Cappelli 5kg

Pacco Dispensa composto da 10 confezioni da 500gr di differenti formati di pasta Bio Senatore Cappelli. Tutti i formati di pasta sono realizzati con farina Bio di grano duro della varietà Senatore Cappelli macinata a pietra. La pasta è prodotta in Puglia ed è essiccata lentamente a bassissima temperatura. Attenzione: la foto è puramente indicativa.

Destinatario :

* Campi richiesti

  o  Annulla



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GRATED BOTARGO

This ready-to-use grated gray mullet botargo is a golden powder with a delicate taste.


Grated botargo is a delicacy on spaghetti with garlic and parsley.

Not to mention mouth-watering second courses and side dishes.


Pair our grated botargo with top quality pasta such as Benedetto Cavalieri Spaghettoni.


In a pan, heat extra-virgin olive oil and garlic over low heat until golden, then squeeze the garlic and throw it away.

Cook spaghettoni until just al dente.

Drain and pour into the oil mixture and add grated botargo, parsley, and a lemon zest.

Toss to mix well over medium heat.

Plate up and serve immediately.

Your guests won't forget it and will appreciate it.


INGREDIENTS:

Mullet Roe, salt.

Underlined items are allergens.


NUTRITION INFORMATION (values per 100 g of product):

  • calories: 389 kcal (1620 kJ)
  • fat: 27.1 g (of which saturated fatty acids: 6.84 g)
  • carbohydrates: 0.0 g (of which sugars: 0.0 g)
  • fiber: 0.0 g
  • proteins: 36.35 g
  • salt: 1.74 g


Available in a glass jar of 40gr.



FIND OUT MORE

GRATED BOTARGO

It seems that the mullet was known since the times of the Phoenicians.

The term Batarik is of Arabic origin and means salty fish eggs.


Only the Flathead gray mullet can contain this delicacy. It is the only species with egg sacks that are resistant enough to rub with salt. The result is as good as caviar.


At the end of the summer, fishermen go out to sea in search of mullet. They fish only the females with swollen silvery flanks they cut it to extract the eggs. This is how the preparation of botargo begins.


It is the colour of old gold ‚Äď amber - and feels compact and firm.


Tuna botargo has a sea-like taste whereas mullet botargo has more delicate and refined taste, which makes the difference when served at the table.


It is matured for four to five months.


The Italian producer regions are Sardinia, Tuscany, Calabria, and Sicily.


The Bottarga di Favignana - botargo of tuna roe is a Slow Food Presidium.

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