Grated amberjack bottarga 50 g Campisi

Bottarga di Ricciola in Trance Campisi. The translation of the Arabic term “batarikh” is literally “dried fish roe”.
It is obtained, in fact, from the drying and subsequent salting of Amberjack eggs. To obtain it you need a long and tiring process that starts with the extraction of the fish eggs, their thorough cleaning and subsequent salting. After pressing and before marketing, it is matured for at least 90 days, an indispensable period of time to give the bottarga its typical golden-amber color and the intense flavor that characterizes it.
The Ricciola bottarga has a more characteristic delicious flavor delicate compared to that of tuna bottarga and that of swordfish. Used to flavor crostini for an aperitif with seafood flavors; starters and main courses.