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Poseidon - Premium Sardinian Bottarga | Authentic Mullet Roe | Gourmet Italian Seafood Delicacy | 3.5~4.58 oz
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Poseidon - Premium Sardinian Bottarga | Authentic Features
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✔️ Authentic Sardinian Bottarga 🇮🇹 – Traditional mullet roe, carefully cured in Sardinia for a rich, briny flavor with deep umami notes.
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✔️ Perfect for Seafood Lovers 🍽️ – Grate over pasta, seafood, eggs, sushi, or salads to enhance dishes with a bold Mediterranean taste.
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✔️ Rich in Flavor & Nutrients 💪 – Naturally high in Omega-3s and protein, offering both exceptional taste and nutritional benefits.
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✔️ Pure & Simple ✅ – Made with just mullet roe and sea salt, no preservatives, no additives—just the real deal.
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✔️ Naturally Preserved for Freshness 🏺 – After opening, wrap tightly and store in the fridge to maintain its full flavor.
About Poseidon - Premium Sardinian Bottarga | Authentic
Poseidon Bottarga Ingredients: Wild Catch Mullet fish roe, Salt Topping Suggestion: Pizza margarita Oysters Clam Showder Mixed grilled seafood sandwich Omelette with Bri cheese and bottarga Bouratta salad Capris salad Asparagus salad Arugula and halumi cheese salad and octopus Hummus with olive oil and walnuts Bloody Mary Lobster rolls Shrimp and bottarga rice paper rolled Shrimp tacos with bottarga Philadelphia sandwich With garlic and shives Grilled haloumi salad with arugula and pomegranate Caesar Salad with grilled shrimp and Bottarga Recipe: SCRAMBLED EGGS WITH BOTTARGA (ON TOAST) serves 4 Ingredients: Toasted sour dough bread slices 4 eggs 1.7 ~ 3.5 oz Bottarga Gold 1 tablespoon Butter 1 tablespoon olive oil Mixed herbs to your taste (parsley, chives, tarragon, coriander) Optional: artichoke hearts with one lemon Salt and pepper PREPARATION: 10 minutes • If you use artichoke hearts, slice them in thin slices and mix with a little lemon juice • Prepare the grated bottarga or slice the bottarga in fine slices • Chop your choice of herbs • Crack the eggs in a bowl. Add salt, pepper, the chopped herbs and stir the mixture • Melt the butter in a pan and add the olive oil. When warm, add the egg mixture and gently mix at low temperature • Place the scrambled eggs on toast, add the bottarga (and the artichokes)
