Buttarica e Uova

Name: Buttarica e Uova (Salted Mullet Roe and Scrambled Eggs)
Cuisine: Italian
Ingredients: 12 eggs; 1 tbsp mascarpone or thick double cream; 2 tbsp finely chopped parsley; salt and pepper; 1 tbsp mascarpone or thick double cream; 2 tbsp olive oil; salt and pepper; 100 g mullet bottarga, cut in thin slices

Salted Mullet Roe and Scrambled Eggs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

12 eggs
2 tbsp finely chopped parsley
1 tbsp mascarpo

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean

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.

Divide