Peia/Smeralda Grated Mullet Bottarga

Bottarga is salted dried fish roe, a delicacy that dates back to ancient times. This is a savory pantry staple recommended with vegetables, grated over starch or grain or risotto, or enhanced with a squeeze of lemon and good olive oil.

Like Parmigiano-Reggiano, it’s good way to add savory richness to dishes. It is a recommended alternative to cheese on pasta-seafood dishes.

This easy to use jar of grated bottarga, Bottarga di Muggine, has so many uses including a dusting over soft or scrambled eggs, a garnish for deviled eggs, or a treat on plain rice. It’s divine with pasta dressed with lemon, garlic, red pepper flakes, and extra virgin olive oil, a recipe for pasta con la bottarga!

We are converting from Peia to Smeralda. This is packed in the same size jar. New photo to follow. 

Best used as a finish — when plating or at the table. It adds salt and umami to your dishes.

Refrigerate after opening for the best preservation.

Ingredients: Mullet roe, salt. Store in a cool and dry place protected from light.