Grated Bottarga Mullet Roe in Jar
Couldn't load pickup availability
A delicacy obtained from the eggs of the grey mullet (cefalo), washed, salted and dried with great skill. A speciality appreciated since ancient times by Arabs, Phoenicians and Carthaginians, Egyptians and Romans, who considered it a precious trading good and a noble gift. We still prepare it following the artisan recipe and we propose it whole or grated, in a wide range of formats. Mullet Bottarga can be used in simple recipes, cut into thin slices, seasoned with extra-virgin olive oil and a drop of lemon, or simply accompanying it with grapes. It is also delicious grated, on pasta dishes or bread croutons with butter.
Some call it a sea-scented gold dust, because of its golden colour.
This grated version of bottarga adds a punch to salads, pasta, and many other dishes and is a must in any chef's pantry
Bottarga has high protein content and is very rich in Omega 3 fatty acid; it is amber in color and has a decided yet delicate flavor.
Ingredients: Mullet roe, sea salt.
Net Wt : 1.41 oz / 40 g
Images for illustrative purposes only.
A delicacy obtained from the eggs of the grey mullet (cefalo), washed, salted and dried with great skill. A speciality appreciated since ancient times by Arabs, Phoenicians and Carthaginians, Egyptians and Romans, who considered it a precious trading good and a noble gift. We still prepare it following the artisan recipe and we propose it whole or grated, in a wide range of formats. Mullet Bottarga can be used in simple recipes, cut into thin slices, seasoned with extra-virgin olive oil and a drop of lemon, or simply accompanying it with grapes. It is also delicious grated, on pasta dishes or bread croutons with butter.
Some call it a sea-scented gold dust, because of its golden colour.
This grated version of bottarga adds a punch to salads, pasta, and many other dishes and is a must in any chef's pantry
Bottarga has high protein content and is very rich in Omega 3 fatty acid; it is amber in color and has a decided yet delicate flavor.
Ingredients: Mullet roe, sea salt.
Net Wt : 1.41 oz / 40 g
Images for illustrative purposes only.
- Linguine with Bottarga Recipe
- About Le Mareviglie Artigiani dal 1990
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
A Sardinian family company. Thay values are tradition, passion and loyalty. Courage and confidence in work and innovation. An Italian company, born on a special island: Sardinia, intact in its beauty, firm in its values.
IT ALL STARTS WITH A GREAT PASSION...
That of Salvatore Faedda, who with 40 years of experience in the field of food processing, created the family business “Su Tianu Sardu“, leader in the production of Bottarga. Today the new generations have given life to Le Mareviglie, enhancing the family tradition with an innovative spirit. This is how the new lines were born: from Appetizers and sea condiments, gastronomic excellences resulting from the reinterpretation of ancient family recipes.
ALWAYS A STRONG LINK WITH LAND
Choosing to produce the specialties of the sea: Bottarghe di Muggine and Tuna, Antipasti rich in fresh salads and Smoked seafood. But one look, goes to the innovation of products with specialties such as red prawn sauce and sea urchin pulp. Today, the new generation is increasingly motivated by the protection and enhancement of the Sardinian tradition in the world, but even more by the search for innovation towards the preparation of new organic products.
