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"Mr. Trikalinos, your bottarga is a great product! We need to spread it to the world, like the Spanish Jamon. If products like yours did not exist, we would not be able to create!", said Ferran Adria of el Bulli.
Bottarga, dried and salted Grey Mullet roe, is normally served shaved or grated and has numerous applications.
Proper Care for maximum flavor and longevity:
- Store your bottarga in your refrigerator.
- Since it is cured it can last 5 years!
- Serve by cutting off a piece, removing the wax, and then slicing, chopping, or grating it.
NOTE: Getting the wax off is easiest when the bottarga is allowed to warm to room temperature. To grate the bottarga, remove the wax, put it back into the refrigerator, and grate it cold. Slices can be made either warm or cold.
Trikalinos Premium Grey Mullet Bottarga is listed among Ferran Adria’s 30 unique food product choices in Hannah Collins’ new book: "The Fragile Feast, Routes to Ferran Adria".
Bottarga Canapes
Ingredients:
- 20 thin Bottarga slices
- 10 thin baguette slices
- 5 dried apricots or figs, cut in half
- 1.5 Tablespoons cream cheese
- 1 Tablespoon of honey
- 1 teaspoon Belazu Balsamic Vinegar
Spread the cream cheese on the bread slices and top with either the apricot or fig half along with two bottarga slices. Mix the honey with the Belazu Balsamic Vinegar and using a toothpick, apply a light drizzle.
Serves 4.
Bruschetta with Bottarga
Ingredients:
Chop the tomatoes, add the celery, and mix with the extra virgin olive oil and lemon juice. Salt to taste. Divide the mixture over the bread slices. Lay the bottarga slices over the tomato/celery mix. Add a grind of fresh pepper and sprinkle with a few drops of extra virgin olive oil.
Serves 4.
Spaghetti and Bottarga
Ingredients:
- 20 paper thin Bottarga slices
- 1 package of spaghetti (1 pound)
- 8 Tablespoons extra virgin olive oil
- 1 cup of finely chopped leek
- 1/2 of a lemon including both the juice and zest
- freshly ground black pepper
- Fleur de Sel Sea Salt
Boil the spaghetti according to the instructions on the package. Heat 4 tablespoons of extra virgin olive oil over a medium flame, add the leek and sautee for 8-10 minutes, until soft and transparent. Add salt and pepper to taste. Mix the lemon juice, 4 tablespoons olive oil, and the Bottarga slices. Strain the spaghetti, add the leek, stir, add the bottarga, and gently mix. Add a sprinkle the lemon zest and a generous amount of freshly ground pepper. Serve immediately.
Serves 4.
Product of Greece.
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Price INCLUDES shipping.
1/2 pound stick
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