Authentic Italian Bottarga di Muggine – Whole Mullet Roe – Premium Sardinian Product – Air-Dried – 130–170g

It is a product consisting of a process of careful selection of the mullet's egg sacs, their salting and subsequent drying. Respecting tradition, we use state-of-the-art technology to ensure a better production process. Our roe has an amber color and a strong, savory flavor with a bitter aftertaste, like almonds. It lends itself well to both creating and enriching fish dishes and to be eaten on its own. One of the most popular ways to enjoy botargo is to grate it over dishes or cut it into very thin slices that you dress with olive oil or create salads.

BEEF TARTARE AND MULLET ROE

360 g beef tenderloin or swivel

1 green apple

60 gr roe to be flaked Oil, salt and pepper to taste

Half a lemon

Golden leaves

Mint

Cut the meat until you obtain a tartare. Cut half of the apple into brunoise, with the remaining create very thin crescents to decorate then there beef tartare. Combine the meat with the apple and season with 3 tablespoons of EVO oil, the juice of half a lemon

and the grated zest, a pinch of pepper and flakes of maldon salt. Spread on a plate the tartare and lay on top the flakes of roe previously cut with a mandoline and the apple crescents. Finish the dish with gold leaves

and tufts of mint.