Bottarga Stefos BROS & Co {SMOKED} from Greece Kosher Avgotaraho Grated in Jars "The Art of Seafood" Kosher 1.76 oz [50g]
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Product Description
Bottarga Stefos Ingredients: Mullet fish roe, Salt Topping Suggestion: Pizza margarita Oysters Sushi Clams Mixed grilled seafood sandwich Omelette with Bri cheese and bottarga Bouratta salad Capris salad Asparagus salad Arugula and halumi cheese salad and octopus Octopus and mashed potato with garlic butter and truffles Hummus with olive oil and walnuts Bloody Mary Lobster rolls Shrimp and bottarga rice paper rolled Shrimp tacos with bottarga Philadelphia sandwich With garlic and shives Grilled haloumi salad with arugula and pomegranate Recipe: Powdered Bottarga for toppings Preparation: SCRAMBLED EGGS WITH BOTTARGA (ON TOAST) serves 4 Ingredients: Toasted sour dough bread slices 4 eggs 3 TBS Stefos Smoked Bottarga Grated 1 tablespoon Butter 1 tablespoon olive oil Mixed herbs to your taste (parsley, chives, tarragon, coriander) Optional: artichoke hearts with one lemon Salt and pepper PREPARATION: 10 minutes • If you use artichoke hearts, slice them in thin slices and mix with a little lemon juice • Prepare the grated bottarga or slice the bottarga in fine slices • Chop your choice of herbs • Crack the eggs in a bowl. Add salt, pepper, the chopped herbs and stir the mixture • Melt the butter in a pan and add the olive oil. When warm, add the egg mixture and gently mix at low temperature • Place the scrambled eggs on toast, add the bottarga (and the artichokes)
