[Product Info][Producer Info][How to store][Suggestions for use]
Palmavera's bottarga muggine has been sourced from Cabras, a small fishing town on the south west of Sardinia. Bottarga from here is renowned for its exceptional quality and flavour and has been recognised as such by the Slow Food Movement in their Ark of Taste, which promotes the finest tasting artisan foods of the world.
Bottarga sparks passion in those who are familiar with this luxurious amber delicacy and the whole pressed bottarga muggine has an incredible intensity of flavour. No need to cook, just serve in fine slithers or grate from the block to add an intense salty taste of the sea to your dishes.
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Grating onto cooked spaghetti dressed with finest extra virgin olive oil
Produced on the South West Oristano peninsular in the small fishing town of Cabras, where the bottarga is renowned for its quality and depth of flavour due to the shallow lakes that the fish feed well from. The fishermen have held onto artisan methods of catching the grey mullet that have been used for hundreds of years, alongside their methods of curing and pressing originating from the Phoenecians.
By its very nature, bottarga is preserved and made to last. Will keep for up to a year in the fridge.
Ingredients: Grey mullet roe,salt
To serve on top of toasted bread, finely slice the boattarga and drizzle with finest olive oil. Alternatively, to make a bottarga paste to spread on the toast, fnely grate the bottarga and mix with a little olive oil and lemon juice and pepper.
For use in cooking, try grated onto seafood pasta or risotto.
For a simple but delicious supper cook spaghetti in plenty of salted water. Whilst cooking, gently heat some thin shards of garlic in Palmavera's award winning extra virgin olive oil, then add pieces of quartered pomodorino tomatoes and chilli flakes and fry gently for a few minutes.
Add to spaghetti, dress with some more extra virgin olive oil and grate or slither from the bottarga block or sprinkle from the jar. Wonderful used with any seafood pasta or risotto to bring out the flavours of the sea.
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