Buttarica e Uova

Name: Buttarica e Uova (Salted mullet roe and scrambled eggs)
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; 1 tbsp mascarpone or thick double cream; 1 tbsp mascarpone or thick double cream; 2 tbsp finely chopped parsley; 12 eggs, beaten; 2 tbsp olive oil; 100 g mullet bottarga, cut in thin slices

Salted mullet roe and scrambled eggs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Both mullet and tuna roe are cured in salt and air-dried to make bottarga, an expensive speciality in Sicilia and Calabria, as well as Sardinia. The eggs of mullet are more delicate than those of tuna and usually the bottarga is sliced on to food, as it is here.

Ingredients

12 eggs, beaten
2 tbsp finely chopped parsley
1 tbsp

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free
Sardinia

Method

Beat the eggs in a bowl and fold in the parsley and mascarpone or cream. Season with pepper and just a little salt (as the bottarga will be salty).

Heat the olive oil in a pan over a low heat and pour in the egg mixture. Stir constantly until the mixture starts to thicken, then remove from the heat and stir a little bit more until the eggs are softly scrambled and creamy.