ΥΛΙΚΑ ½ a kilo of red mullets juice of half an orange juice of half a lime 10 sprigs of fresh thyme 1 spoonfull of oil for sautéing 2 sp. of bottarga espuma (previous mentioned recipe) 1 pinch of fleur de sel PREPARATION Marinate the red mullets in the citrus juices and thyme for 5 […]
INGREDIENTS 1 k of peas 20 gr. of chopped dill 50 gr. of leek, finely chopped 50 ml of Malagouzia white wine Olive oil for sautéing Water, enough to cover the peas 12 drops of extra virgin olive oil 20g. of Bottarga, finely sliced pink peppercorns PREPARATION Sauté the leeks in olive oil. Once wilted, […]
Made of the purest ingredients, after careful selection of the best and freshest raw materials and with the exceptional Trikalinos care and quality, the Trikalinos Marinated Anchovy Fillets and Trikalinos Marinated Sardine Fillets are celebrating five years of successful marketing.
Usage Tips To easily remove the protective wax, leave the Bottarga stick outside of the refrigerator for at least one hour before you cut it with a sharp knife. Keep the remaining waxed Bottarga in the drawer of the refrigerator, covering the exposed part with cling film.
Pasta 800g flour (00 grade) 200g thin semolina 2 egg yolks 230g water Smoked fish stuffing Chop thinly 2kg sweet onions Let them melt with marrow at low heat during 3 hours When cold, add smoked mackerel fillets, crush the blend in a pestle Add ricotta and parmesan Fill and cook the raviolis Lemon preserve […]
Trikalinos Premium Grey Mullet Bottarga recently participated to the Deauville’s Omnivore Festival (20-22/02/2011), to which had the opportunity to communicate it’s brand and products to the Gastronomic world (Chefs, gastro-journalists, gastro-lovers) and had received a lot of flattering comments and appreciation, as well.