" Dried Mullet Roe" from Italy Sardinia is considered the best in the world because it is still salted by hand and checked day after day, until the Mediterranean salty breezes blowing in through aging cellars do their job – creating one of the tenderest and mildest Bottargas you will ever taste.
The mullet roe bottarga from Sarda Affumicati a delicious Sardinian product known throughout the world. The bottarga, also known as "Sardinian caviar", it originates from the processing of mullet eggs, which are salted and dried using natural ventilation. The whole mullet roe of Sarda Affumicati is packaged in vacuum-packed bags with a weight ranging from 70 to 110 grams. The product can be consumed in small slices or grated in rich and delicious appetizers. Ideal for the most refined tables of the Sardinian tradition.
Serving suggestions: Slice thinly and dress with extra-virgin olive oil, or serve with a few sprigs of rocket and sliced artichokes. Grate and sprinkle over a piping hot dish of bite-hard spaghetti, dressed with extra-virgin olive oil, flamed in the pan with a clove of garlic.
Ingredients: dried mullet roe, salt. Vacuum packed without colorings or preservatives.
Size : from 3.8 oz / 110 gr to 4.6 oz / 130 gr
The weight range of the product may varyfrom 3.8 oz to 4.6 oz due to the manual processing and packagin.
Images for illustrative purposes only.
- Linguine with Bottarga Recipe
Recipe recommended by the chef for its simplicity in preparation and more, the Linguine with Bottarga have the characteristic and distinct flavor of the sea.
Preparation for 4 servings
- 500 g of Linguine or Spaghetti
- 1 knob of butter
- 2 tablespoons of extra virgin olive oil
- 1 garlic clove
- 2 tablespoons of grated (or to grate) Mullet Bottarga
- Grated lemon zest