Bottarga Boreale - Cured Norwegian Cod Roe - 3.17 ~ 3.88 oz - Handmade in Arctic Norway

Description

Topping Suggestion:Pizza MargheritaOystersSushiShakshuka with bottargaClamsMixed grilled seafood sandwichMoroccan seafood bastillaOmelette with Bri cheese and bottargaBouratta saladCapris saladAsparagus saladArugula and halumi cheese salad and octopusOctopus and mashed potato with garlic butter and trufflesHummus with olive oil and walnutsBloody MaryLobster rollsShrimp and bottarga rice paper rolledShrimp tacos with bottargaRecipe: Spaghetti with Bottarga BorealeServes 4Ingredients:350 g spaghetti or linguine80 g butter45 g bottarga boreale, grated1 garlic clove, finely choppedRoasted pine nutsChili flakesChives, choppedPreparation: Boil the pasta in salted water (30 g salt per 2 liters). While the water is heating, melt the butter and roast the pine nuts. When the pasta is cooking, add the garlic and the pine nuts to the butter. Drain the pasta, add the butter, and plate. Top with a generous amount of bottarga, sprinkle with chives and a few flakes of chili.