Gourmet Recipe Portal

Have fun experimenting with our ingredients in your kitchen! Here are some recipes to help you along your journey.
 
BOTTARGA (WHOLE)
Sardinian Caviar
 
DID YOU KNOW?
  Collecting the roe sack requires immense skill; the fish must be sliced open without touching the pectoral fins where the eggs develop. The light filmy sack which encloses the eggs must remain intact or the bottarga will not age properly.
  A long time delicacy of Sardinian cuisine, the practice of salting, pressing and drying the roe sack is a closely guarded tradition of the Sardinian fisherman.
  Bottarga can be made from the roe sack of other fish including tuna. The grey mullet bottarga is distinctive for its golden color and milder, less "fishy" flavor.
 
CHEF TIPS:
  It is important to avoid cooking the bottarga as it will alter the delicate flavor – use this delicacy as an enhancement to flavor a near finished dish.
  Use shavings of bottarga to enhance a seafood salad or simple crostini.
  Add shavings of bottarga to round out a fish carpaccio or fillet with a complex fish flavor.
  Use whole bottarga to complement a seafood risotto.
 
RECIPES:
   Bottarga with celery and tomatoes

Abbamele
Bottarga (grated)
Bottarga (whole)
Cold Pressed Olive Oil
Fregula Sarda
Fruttato Olive Oil
Malloreddus Sardi
Miele Amaro
Mosto D'Uva
Organic Olive Oil
Pane Carasau
Riso Sardo Carnaroli
Riso Sardo Roma
Saba
Tradizionale Olive Oil