Grated yellowfin tuna bottarga - La Bottarga di Tonno Group
Grated yellowfin tuna bottarga - La Bottarga di Tonno Group
Grated bottarga from yellowfin tuna
Ingredients: eggs from yellow fin tuna (Thunnus albacares), sea salt.
Manufacturer: Mare PuroFormat : 30 g
Tuna or Muggine? Let's talk about Grated Bottarga
Tuna and Mullet Bottarga are products born as the “poor’s caviar”, but through the centuries have become true fine specialties.
The processing is still bonded to passage that need hand made processes, with the difference that, as it is bigger, the tuna bottarga requires a double pressing, in order to guarantee the total drying paired with the salting.
Both the products have the same use, but different flavors: the mullet less accentuated and more delicate, while the tuna more emphasized towards sapidity and sea taste.
In order to comprehend better the peculiarities, the best method is certainly to try them both in a pasta, on a toasted bread or why not, on a pizza.
Articolo - 14/10/2020 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )
The bottarga (fish eggs) is a very fine food, composed by mullet or tuna eggs
This exquisite food, which is taken from dried and salted mullet or tune eggs, is produced only in some areas of our country like Alghero and Stintino in Sardinia, Trapani and Favignana in Sicily and in some cities of Calabria and Tuscany
The Bottarga (fish eggs) has a very intense taste, for its production eggs undergo a long process of drying and saltiness, then they're pressed and aged for 90 days at least, a process that make this product unique in the world.
The most common way to taste bottarga is the one to grate it on the food like is usually done with cheese or it can be eaten cutting it into very thin slices, seasoning it with a little extra virgin olive oil and pair it with some slices of toasted bread or better in a dish of pasta.
Recipe- Cauliflower with Bottarga
Ingredients: 1 kg cauliflower; 40 g bottarga; 3 peeled tomatoes, parsley, lemon juice, 1 garlic clove, extra virgin olive oil, black pepper.
Preparation: Boil the cauliflower in salted water leaving it "al dente", drain it, cut it in logs and place them in a dish. Prepare the sauce chopping up very thinly the bottarga and put it in a mixer together with lemon juice, garlic, parsley, peeled tomatoes and black pepper. When all the ingredients will be well amalgamated add the extra virgin olive oil very slowly continuing to mix. Arrange the sauce on the cauliflower and serve it.
Articolo - 27/02/2017 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )
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