Boutargue, Mediterranean caviar.
Boutargue, Mediterranean caviar.
A real delicacy for amateurs, an astonishing taste discovery for the uninitiated, bottarga, also called bottarga, makes us soar.
This solar ingredient, made from pressed and dried mullet eggs, is to be discovered urgently to illuminate your menus.
Boutargue has been experiencing a real craze for several years. A singular and fragile product, 100% artisanal, its manufacture requires real know-how.
Made from pockets of salted, dried and pressed mullet eggs, it has been found for thousands of years around the Mediterranean.
To be eaten in slices or grated, bottarga was the favorite snack of fishermen, energetic, easy to store and eaten at sea with a piece of bread.
Ingredient in its own right, it cannot be cooked, its powerful aromas enhance rather mild dishes such as pasta, eggs, potatoes. However, its intense iodized taste and enveloping texture require some learning!
To get to know its unique taste, we opt for grated bottarga which allows you to apprehend its taste gradually.
To start gently, we choose it to season mayonnaise or softened butter that we eat with bread, white fish or even eggs in the “mimosa egg” style.
On a dish of pasta with olive oil and garlic, this bottarga “powder” also works wonders.
