bottarga
Originally from the Mediterranean basin, bottarga is prepared from a roe (the roe is a pouch that contains the eggs) of mullet and salt. The latter acts as a preservative and flavor enhancer, as for caviar. This is followed by a long drying stage in order to concentrate all its aromas.
Bottarga, an ancestral product
This ancient product will surprise you with its subtle and powerful marine taste. Wax is an ancestral method of preservation and is used for two reasons:
- To stop maturation at the optimal moment
- Protective film
The bottarga will be your ally for the aperitif. It is enjoyed in thin slices, on bread, toasts or simply plain. You can also consume it grated, or in shavings on pasta, potatoes, scrambled eggs, salads…
Poids : 100g
19,90 €
Rupture de stock
Description
The bottarga will be your ally for the aperitif. It is enjoyed in thin slices, on bread, toasts or simply plain. You can also consume it grated, or in shavings on pasta, potatoes, scrambled eggs, salads…
| Per 100 g | |||
|---|---|---|---|
| Energy value (Kcal) | 401 | Fats (g) of which saturated fatty acids (g) | 26 (8,5) |
| energy values (kj) | 1 670 | Carbohydrates (g) of which sugars (g) | 3,6 (2) |
| Protein (g) | 38 | Sodium | 3,6 |
Credit photo
Risotto de riz vénéré et poutargue Caviar de Neuvic
Chef Matthieu PASGRIMAUD – LE1825 Château de la Brulaire – Photos Adrien VILLER / Caviar de Neuvic
Rodolphe Despagne – Le Christine, – Paris (75)
Moules fumées, salicorne, noisettes du Piémont et citrons confits
4 personnes
Préparation : 45 minutes
Cuisson : 20 minutes
Tomate Farcie au Homard Bleu Gelée de Tomate et Caviar Baeri
Recette pour 4 personnes
Recettes imaginées et crées par Masashi IJICHI chef du restaurant La Cachette exclusivement pour Caviar de Neuvic
Temps de préparation : 2h
Temps de cuisson : 1 heure
Repos / marinade : 3-4 heures
Rodolphe Despagne – Le Christine, – Paris (75)
Fenouil caramélisé, bouillabaisse corsée, poutargue et rouille
4 personnes
Préparation : 1 h
Cuisson : 45 minutes
Verrine d’Esturgeon Fumé Tomates Marinées et Caviar Oscietre
Recettes imaginées et crées par Sebastien Bonnet Chef pour le restaurant Le Kleber exclusivement pour Caviar de Neuvic
Temps de préparation : 1 heure
Temps de cuisson : 0 minutes
Repos / marinade : 3 heures
