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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Baldo Rice - 1kg

Baldo Rice - 1kg

The Baldo rice is a Superfine quality typical of Vercelli area. Its grain is large, rich in starch, and remains firm even at high temperatures. For these reasons, the Baldo rice is suitable for for making rice salads, timbales and boiled rice. Available in a pack of 1Kg and preserved in modified atmosphere.

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11,40 ‚ā¨

Send to a friend

Baldo Rice - 1kg

Baldo Rice - 1kg

The Baldo rice is a Superfine quality typical of Vercelli area. Its grain is large, rich in starch, and remains firm even at high temperatures. For these reasons, the Baldo rice is suitable for for making rice salads, timbales and boiled rice. Available in a pack of 1Kg and preserved in modified atmosphere.

Recipient :

* Required fields

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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.



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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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