April 23, 2010 |
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Share Honestly, I browsed a lot in order to find interesting recipes with Bottarga over the web. This ingredient is very uncommon. But, if you like character and personality in your plate, you will not go wrong with Bottarga.
April 22, 2010 |
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Share Derek Dammann from Restaurant DNA created this mouth watering plate with Bottarga. I can just imagine the different flavors mixing altogether in my mouth. The delicate presentation, makes it look like a painting. A very summery dish, to try at DNA, or at home! Here are the ingredients: Scallops Crudo (raw) Micro basil Chili [...]
April 21, 2010 |
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Share Since Paolo’s family originates from the north of Italy the region of Lombardia, bottarga was not at all consumed growing up. When we started importing it in 2002 to Montreal we have done plenty of research and followed traditional recipes as well as made our own ways of eating and preparing it. PAOLO’S BOTTARGA [...]
April 19, 2010 |
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Share Not many people in North America know about this product. I have to admit, that neither did I before starting working in the food business. The Phoenicians were the first to produce bottarga and it was the Carthaginians who helped this product to be known through out the Mediterranean. It was first documented by [...]
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