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Welcome » Recipes & articles » Aperitif with bottarga
Aperitif with bottarga

APERITIF WITH BOTTARGA


This powerfully flavoured speciality works perfectly as an aperitif and works beautifully either grated on its own, or, for those of us who prefer more delicate flavours:
 
on buttered toast, as a canopé sprinkled with olive oil or lemon, crushed and mixed with olive oil on toast or even as a sweet and sour delicacy generously stuffed in prunes allowing for the seafood flavours to linger in the mouth.
 
Poutargue is an equally great accompaniment to ouzo or raki pastis, dry white wines or single malts depending on personal taste.


 
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