Introducing

Bottarga Boreale from Norway

Individually selected, carefully hand processed, naturally dried. Bottarga Boreale is an exclusive product made from roes of skrei – the lean winter cod.

Roes are hand-picked fresh from the fishing boats, lightly salted, and dried outside. The cool arctic winter allows the bottarga to slowly mature over a period of 15 weeks, developing flavor and complexity.

Bottarga Boreale has an exquisite taste of the sea, packed with richness and umami. It goes perfectly with pasta and butter, on an omelette or in mayonnaise.

Focaccia with Walnuts, Figs and Bottarga Boreale

Ingredients:

600 g flour

35 gr fresh yeast

100 ml extra virgin olive oil

335 ml whole milk

14 g salt

250 g dried figs

65 gr walnuts

Smoked Skrei Bottarga, whole

Dissolve the yeast in the lukewarm milk.

Mix milk, flour and oil until you obtain a homogeneous mixture.

Add the salt, the figs and let the dough rise until doubled.

Bake at 180 C in a static oven for 50 minutes.

Leave to cool and cut into slices about 2 centimeters thick.

Top with slices of fresh figs, toasted walnut and a generous amount of sliced ​​bottarga.

Chef Fabio Tammaro

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