COOKING WITH BOTTARGA
- With Spaghettis : grate and simply mix in with olive oil and lemon zest or with crème fraiche, parmesan and sweet pickled cherry tomatoes,
- With scrambled eggs or sprinkled on bread slices to accompany boiled eggs,
- Grated into a vinaigrette or simply sliced into a salad, preferably rocket, white bean, violet artichoke or with mozzarella,
- Blended with fennel and parmesan in a ravioli stuffing,
- Added to a risotto just before serving,
- In a cream cheese and salad sandwich,
- With raw turnip and wasabi, or with celery sticks,
- In a sauce : mix in with full cream or fromage blanc, add chopped chives, dill, and lemon juice to accompany smoked fish or steamed potatoes,
SPAGHETTIS WITH BOTTARGA FOR 6
200g grated Poutargue
100g almonds
3 cloves of garlic
olive oil
salt and parsley
Grind the garlic and almonds with a pestle and mortar.
Boil the spaghetti and mix it all together in a pan with the olive oil,
Add half the Pourtage, some salt and heat in the pan for 30 seconds
Before serving, sprinkle on the remainder of the Poutargue and add the chopped parsley
SALAD WITH BOTTARGA FOR 2
80g of celery hearts
2 fine tomatoes
80g Boutargue
olive oil
salt, pepper
lemon juice
Wash the celery hearts and slice thinly
Peel and cube the tomatoes
Make vinaigrette with the olive oil, lemon juice, salt and pepper
Cover a bed of celery hearts with the tomatoes and finely sliced layers of Poutargue
Douse with the vinaigrette
YELLOW HAKE KEBABS IN POUTARGUE BREAD CRUMBS FOR 4
400g cubed yellow Hake
50g bread crumbs
40g Poutargue
2 small eggs
pepper
2 spoons olive oil
Skin and cube the Hake (ask your fishmonger to skin it for you)
Mix in the Poutargue with the breadcrumbs. Pepper the Hake cubes
Roll the Hake first in the breadcrumbs and Poutargue mixture, then delicately roll in with the beaten eggs. Then roll in with the breadcrumbs and Poutargue for a second time
Heat the olive oil and fry the cubes on all sides
Place on absorbing paper.
Spike the cubes onto a wooden kebab if you so wish
Serve immediately and lightly cooked
CEPE MARINADE A LA POUTARGUE FOR 4
2 white cepes
coriander strands
Poutargue
lemon
olive oil
parmesan
salt
pepper
celery stick
Thinly slice the raw cepes
Shred the celery
Mix the celery and the cepes together
Douse with the lemon juice
Add a strain of olive oil, the salt and the pepper
Marinade for 15 minutes
Just before serving add thin slices of Poutargue and the coriander |
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